Panko-Crusted Pork Chops
Ingredients

1/3 cup flour

Salt and pepper to taste

3 tablespoons Dijon mustard

1 to 2 tablespoons water

3/4 cup panko bread crumbs

2 tablespoons finely chopped fresh parsley

1 tablespoon chopped fresh thyme

4 (5- to 7-ounce) center-cut bone-in pork chops

Directions

Combine flour, salt and pepper on a plate.

Combine mustard with water in a bowl.

Combine bread crumbs, parsley and thyme on a plate.

Dredge pork chops in flour to coat, then shake off excess.

Dip pork chops in mustard sauce and drain off excess.

Dredge in bread crumb mixture pressing it in to coat all sides.

Preheat a 10-inch cast iron skillet over medium-high heat.

Heat oil in skillet.

Notes

If needed, substitute 1 teaspoon dried parsley and 3/4 teaspoon dried thyme for the fresh herbs