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