These crispy herb-crusted pork chops are a delightful twist on a classic dish, offering a flavorful and crunchy exterior with a juicy interior.
Trim any excess fat from the pork chops.
Trimming the fat ensures even cooking and prevents excessive grease.
Place the pork chops between two sheets of plastic wrap and pound them to an even thickness.
Flattening the pork chops helps them cook evenly and quickly.
In a shallow bowl, whisk together the eggs and Dijon mustard.
The mustard adds flavor and helps the coating adhere to the pork.
In another bowl, combine the breadcrumbs, Parmesan cheese, oregano, thyme, salt, and pepper.
Mixing the dry ingredients thoroughly ensures an even coating.
Dip each pork chop into the egg mixture, then press into the breadcrumb mixture to coat evenly.
Press firmly to ensure the coating sticks well to the pork.
Heat the vegetable oil in a frying pan over medium heat until shimmering.
Ensure the oil is hot enough to create a crispy crust.
Cook the pork chops in the pan for about 5 minutes per side, or until golden brown and cooked through.
Avoid overcrowding the pan to maintain the oil's temperature.
Transfer the cooked pork chops to a plate lined with paper towels to drain excess oil.
Draining the pork chops removes excess oil, keeping them crispy.
Serve the pork chops garnished with fresh parsley.
Adding fresh parsley enhances the presentation and flavor.
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