Herb and Mustard Crumbed Pork

After the cold snap before Christmas we now have above average temperatures in January and the snow seems but a distant memory. Paris saw the worst snow for 20 years. I was happy to watch it from the window of my 15th floor apartment. Friends came for dinner that very same night and one of them had walked from work (no bus) for one hour just to get here. She arrived with frozen feet (no snow boots) but my NZ possum and merino socks saved the day (thanks Mum).
After the long celebrations over Christmas and New Year it's time to fill our stomachs with something hot and light(er). We ate this last week and it filled all the right criteria for a mid-week January dinner.  


Crumbed Pork chops (Côte du porc pané)
serves 2


2 pork chops
5 tablespoons flour seasoned with salt and pepper
1 egg, beaten
2 tablespoons wholegrain mustard (2 c. à s. moutarde à l'ancienne)
8 tablespoons breadcrumbs (8 c. à s. chapelure)
3 teaspoons dried tarragon (3 c.à c. estragon)


Set up three plates: one with flour seasoned with salt and pepper, one with beaten egg and mustard, one with breadcrumbs and tarragon.

Dust both sides of the pork chop first in flour, then pass it through the egg dish, making sure each side is well covered with egg, and finally coat with seasoned breadcrumbs.

Press the breadcrumbs lightly into the meat to ensure they stick. 

Shake off excess.

Repeat with second piece of pork.

Heat 3 tablespoons of oil in a frypan over medium heat. 

Cook the pork chops for 6-8mins each side. Don't be tempted to increased the heat. The breadcrumbs will burn and your meat won't be cooked (not a good look).

Serve with green vegetables of your choice.