"The Dijon mustard adds the perfect tangy zip to the parmesan breading on these DELICIOUS pork chops! They are an easy and quick dinner idea for any night of the week."
4-5 boneless pork chops, about 3/4 inch thick
3 Tablespoons canola oil
1 cup Italian-Style bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons Dijon mustard
Preheat oven to 350 degrees. Drizzle canola oil onto a non-stick baking sheet. In a shallow dish, combine bread crumbs, parmesan cheese, salt and pepper. In another shallow dish, whisk together eggs and Dijon mustard until completely combined. Double dredge each pork chop by dipping into the egg mixture, then into the bread crumbs, back into the eggs and finishing with the bread crumbs. Place chops onto baking sheet and place into a 350 degree oven. Bake for 20 minutes and flip chops over (being careful so that breading doesn't come off). Bake for an additional 15-20 minutes. ENJOY!