Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total Time
27 Mins
Makes 4 to 6 servings

How to Make It

Step 1

Process bread in a food processor until finely crumbled. Combine breadcrumbs, cornmeal mix, and cumin in a shallow bowl.

Step 2

Sprinkle pork chops with salt and pepper. Whisk together egg, mustard, and 2 Tbsp. water until blended. Dip pork in egg mixture; dredge in breadcrumb mixture, pressing to adhere.

Step 3

Cook half of pork in 2 Tbsp. hot oil in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden brown. Keep warm in a 200° oven. Repeat procedure with remaining pork and oil. Serve warm.

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Ratings & Reviews

EllenM's Review

February 16, 2011
Did not have whole wheat bread so I substituted plain bread crumbs. Also added 1/2 Tablespoon cumin instead of 1/2 teaspoon. Ate this recipe at a luncheon and we all agree that 1/2 tsp is not near enough.