A quick and easy preparation that's great for quick weeknight meals. Serve it with buttered noodles, couscous or mashed potatoes or cauliflower and a green vegetable. You won't have leftovers.
Course Main Course
Keyword easy pork chops, pan fried pork chops, pork chops
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
2bone in pork chopsabout 3/4" thick
2 tablespoonshalf and half or milk
2tablespoons olive oil
In a small bowl, combine the dijon mustard and milk. Stir to combine. Pour the mustard mixture over the pork chops and spread it over the chops to coat.
Add the breadcrumbs to a shallow dish. Dip the pork chops into the breadcrumbs to coat on both sides.
Heat a large skillet over medium- medium high heat. Add the olive oil to the skillet. When the oil is hot add the pork chops to the pan and cook for 2-3 minutes until browned, flip the pork chops over and brown on the second side. If you need more oil for the pan add it in 1-2 teaspoon increments. Cook for 2 minutes, then squeeze the lemon juice from the lemon over the pork chops. Add the water and cover the pork tightly with a lid. Cook for 5-6 minutes, until pork is done, but still slightly pink in the middle.
Transfer the pork chops to a serving platter. Add the parsley and butter to the pan and whisk until emulsified and a pan sauce forms. Note: if you need more liquid, you can add a little more water (2 tablespoons) and a squeeze more lemon. Pour the sauce over the pork chops and serve.