MUSTARD PORK CHOPS

MUSTARD PORK CHOPS ¾ cup panko breadcrumbs ½ teaspoon salt ¼ teaspoon paprika ¼ teaspoon ground black pepper ¼ cup egg beaters 3 tablespoons spicy brown mustard 2 tablespoons canola oil 4 boneless pork chops (1/2-3/4 of an inch thick) In a shallow dish combine breadcrumbs, salt, paprika, and pepper. Set aside. In another shallow dish combine egg beaters and spicy brown mustard. Dip each pork chop first in the mustard mixture, coating all sides. Roll in the breadcrumb mixture until well coated on all sides. Heat oil in a 10-inch non-stick skillet over medium heat. Place the pork chops into the skillet and cook for 5-6 minutes or until lightly browned. Turnover and cook for 5-6 more minutes or until fully cooked (the internal temperature has reached 145 degrees F).