Crunchy Pork Chops

If you're new to reading my blog, you'll find that I'm very fond of boneless pork chops (when they're boneless you can pound then down and make the thin enough so they cook up quickly and beating around the bone is too much work) 

Always in search of a new way to cook pork chops, this one is similar to others I've tried, with the exception of the Dijon mustard.
From Original Recipe
2 pork chops approximately 8 ounces each
1 egg
1/2 teaspoon Dijon mustard
1/2 teaspoon Mrs. Dash (or similar no-salt product)
1 cup bread crumbs
1/3 cup freshly grated Parmesan


Trim the thick white fat off the pork chops.
Lay the chops between 2 pieces of plastic wrap and using a mallet beat them until the meaty part of the chop is half as thick.
Beat the egg in a shallow wide bowl with the mustard and no-salt.
On a large plate or platter, combine the breadcrumbs with the Parmesan.
Coat the chops into the egg mixture, being sure to coat both sides.
Then dip the eggy chops into the bread crumbs, covering them evenly.
Place each chop on a cooling rack to dry slightly, while the oil heats.
Cook the chops until they are a deep golden color, about 5 to 7 minutes a side (depending on how thin you've managed to get them and how cold they were before going in the oil).

Stay hungry my friend.