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Parmesan Crusted Pork Chops


  • 1 package SFM boneless pork chops

  • 1/2 cup cornmeal

  • 1/4 cup grated parmesan cheese

  • 1/4 cup Dijon mustard

  • 1 Tbsp all-purpose meat seasoning

  • salt & pepper to taste

  • bacon fat or vegetable oil for frying


  1. Prepare the pork chops. You will want thin chops to bread and pan fry, so layer the chops in between two pieces of parchment paper. Use a meat mallet or rolling pin to gently pound the chops to a 1/2-inch thickness. You could even cut the chops in half lengthways before pounding.

  2. Next, prepare your pan for frying. This recipe calls for what we call a shallow fry. You will add a 1/2-inch layer of bacon fat or oil to your pan. Heat the oil on medium-high heat while you prepare the chops.

  3. Create a breading station. Add the Dijon mustard to a bowl. In a separate bowl, mix the cornmeal, parmesan cheese, meat seasoning, salt and pepper. For this recipe, you can use your favorite meat seasoning.

  4. Next, coat each chop with a thin layer of mustard. This will help keep the coating on the chops and keep the pork moist as it cooks.

  5. Once covered in mustard, coat each side with the cornmeal mixture.

  6. Add the chops to the pan. Make sure to not overcrowd the pan. You might have to pan-fry the chops in batches. If that is the case, make sure to wipe out the pan in between each batch to prevent the coating from burning.

  7. Let the meat rest for 5 minutes and enjoy!

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