4 pork chops, approx 1 - 1 1/2 inch thick 1 cup bread crumbs seasoning salt Dijon honey mustard enough oil to cover bottom of skillet
* Cream Gravy
4 tbsp butter 1/4 cup flour 2 - 2 1/2 cups milk Salt and Pepper, to taste Instructions
In a pie plate, mix bread crumbs and seasoning salt (I used 1/2 tbsp of Country Bob's spicy variety)
*NOTE: you can add any spices you'd like to the breadcrumbs for seasoning - cayenne pepper, garlic, Italian herbs -- its up to you.
Spread about 1 tsp of the mustard on one side of pork chops, covering completely. Put the chop, mustard side down in the breadcrumbs, pressing down to coat thoroughly. Spread mustard on the other side and flip to adhere the crumbs to the other side.
Place in a hot skillet, turning to brown on both sides, and cooking thoroughly. (I also popped mine in a 350 oven for 10 minutes while I made my sides but you don't need to do this if you are certain your chops are cooked through)
Melt butter in bottom of pan. Add flour and cook until it is of a paste consistency.
Slowly add milk, while continuously whisking. This will help prevent lumps. When thickened to gravy consistency, season to taste.