Serves 6
Center cut pork chops are the meat of choice for our Octoberfest. Buy the normal thickness cut, not the thick cut for this, they’ll cook quicker and the coating won’t get too dark. Use your favorite rye bread, I used little cocktail rye slices and they made great crumbs. The mustard of choice should be a good granny German style, not common yellow. Sorry French’s.
Center cut pork chops are the meat of choice for our Octoberfest. Buy the normal thickness cut, not the thick cut for this, they’ll cook quicker and the coating won’t get too dark. Use your favorite rye bread, I used little cocktail rye slices and they made great crumbs. The mustard of choice should be a good granny German style, not common yellow. Sorry French’s.
6 center cut pork chops
12 slices cocktail rye slices
6 tsp. mustard
canola oil for frying
Pre heat oven to 200 degrees. Place half of the rye slices in a food processor and process to fine bread crumbs, remove to a flat bottomed dish or bowl and repeat with remaining slices. Make 3 or 4 quarter inch slashes on the outer edge of each chop, so that it will stay flat when cooking, sharp kitchen or poltry shears work well for this. Rub each chop all over with one teaspoon of mustard. Coat each chop on both sides in bread crumbs and set aside in a single layer. Heat about 1/8 inch of oil in a frying pan over medium high heat. Pan fry half of the chops until golden brown, about 2 minutes on each side. Don’t over cook, 140 degrees on an instant read thermometer will be fine. Remove first batch to oven and repeat with remaining chops.
Serve with Braised Red Cabbage, Beer Boiled Spaetzle an good cold beer.
12 slices cocktail rye slices
6 tsp. mustard
canola oil for frying
Pre heat oven to 200 degrees. Place half of the rye slices in a food processor and process to fine bread crumbs, remove to a flat bottomed dish or bowl and repeat with remaining slices. Make 3 or 4 quarter inch slashes on the outer edge of each chop, so that it will stay flat when cooking, sharp kitchen or poltry shears work well for this. Rub each chop all over with one teaspoon of mustard. Coat each chop on both sides in bread crumbs and set aside in a single layer. Heat about 1/8 inch of oil in a frying pan over medium high heat. Pan fry half of the chops until golden brown, about 2 minutes on each side. Don’t over cook, 140 degrees on an instant read thermometer will be fine. Remove first batch to oven and repeat with remaining chops.
Serve with Braised Red Cabbage, Beer Boiled Spaetzle an good cold beer.
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