Special Pork Chops

Special Pork Chops 2 thin cut, bone-in pork loin chops 1/4 C flour 1 egg white 2 tsp Dijon mustard 3/4 C bread crumbs, seasoned or plain 1/4 C grated Parmigiano-Reggiano 1 tsp dried sage 1/2 tsp dried thyme 1 tsp dried parsley salt and pepper to taste + 1/2 tsp salt 1 Tbsp olive oil 2 Tbsp butter Season chops with salt and pepper and bring to room temperature. Preheat oven to 400 degrees. Sprinkle chops with flour on both sides and pat to coat. On a pie plate, whisk the egg white and Dijon mustard. On a separate plate, mix the bread crumbs, herbs, cheese, 1/2 tsp salt and ground pepper. Dredge one pork chop in the egg mixture and then in the breadcrumbs, patting to adhere. Repeat with second chop. In an oven-proof skillet large enough to accommodate both chops, heat butter and olive oil over medium-high heat until sizzling. Sear the chops until nicely browned, about 2-3 minutes per side. (If doubling the recipe, sear the chops in batches and transfer to a pre-heated baking sheet.) Transfer the skillet to the oven and continue cooking, turning the chops over halfway through; bake for about 5-8 minutes, depending on thickness, until the chops reach 145-150 degrees internal temperature. Let the pork chops rest for 8 minutes and serve. Quick tip: You may need to adjust the cooking time based on the size of the pork chops you’re using.