Honey Mustard Pork Chops
4 sirloin pork chops, cut 3/4" thick
salt & black pepper to season
2 tablespoons olive oil
splash of red wine vinegar
1 tablespoon Dijon mustard
freshly ground black pepper
1 cup panko (Japanese breadcrumbs)
Season porkchops with salt & black pepper.
Combine remaining ingredients in shallow bowl.
Brush both sides of porkchops with mustard mixture.
Place breadcrumbs in shallow bowl.
Dredge porkchops in breadcrumbs.
Heat up cooking oil and brown chops.
Place porkchops on bake sheet.