Herb-Crusted Pork Chops

This is a great, great weeknight meal. The bread crumbs keep the pork chop super juicy and are crispy and flavorful. You can use any herbs you want/have. I served the pork chops with roasted purple potatoes and green beans.

Ingredients:

2 pork chops

1 slice bread, crusts removed

big handful fresh herbs (I used tarragon, rosemary, thyme, and parsley)

lemon slices for serving

salt and pepper

egg

flour

1 tsp dijon mustard

Directions:

Preheat the oven to 400 and liberally season the chops with salt and pepper.  In a food processor, pulse the bread crumbs and fresh herbs until fine and well blended and put in a shallow bowl or plate.

In another shallow bowl, whip egg with 1-2 tbsp of water and the mustard until thin and well mixed. Fill a third bowl with flour.

Dip the pork chops in the flour until coated and shake off excess. Then dip them in the egg and then into the bread crumbs to they are completely covered. Heat a cast iron skillet of medium high heat and add 1 tbsp butter. Brown the chops about 2-3 minutes each side (adding more butter if you need it) then put in the oven for 5-6 minutes until cooked. Serve with lemon wedges.