Ingredients:
3 Tablespoons Olive or Veg. Oil
4 Pork chops
4 Tablespoons Panko*
2 teaspoons dried Tarragon
2 Tablespoons ground or deli mustard
Salt & Pepper
Directions:
Heat the oil in a frying pan over medium/high heat.
In a bowl that is large enough for one pork chop, combine the panko and tarragon.
Season the pork chops with salt and pepper.
Spread 1/2 Tablespoon Mustard onto one side of each porkchop.
With one pork chop, firmly press the mustard side into the Panko, then place directly into the pan with hot oil.
Repeat with all four chops.
Cover the skillet, and cook for 4 minutes.
Remove the cover, and turn the chops, continue to cook uncovered for 3-5 minutes to your preferred temperature.
I recommend 145-150.
Remove from pan and rest for 5 minutes before serving.
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