Crunchy pork chops

SERVINGS: 2   TIME: 15 minutes

INGREDIENTS:

• 2 pork chops, approximately 8 ounces each
• 1 egg
• ½ teaspoon Dijon mustard
• ¼ teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 cup bread crumbs
• 1 tablespoon freshly grated Parmesan
• 1 cup ground nut oil or similar, for frying 

DIRECTIONS:

1. Trim the fat off the chops, cutting carefully around the outside edge.
2. Lay the chops between 2 pieces of plastic wrap and beat them until the meaty parts of the chops are half as thick.
3. Beat the egg in a shallow wide bowl with the mustard, oregano, salt, and pepper.
4. On a large plate, combine breadcrumbs with parmesan.
5. Press chops into the egg mixture, coating both sides, and then dip into thebread crumbs, covering evenly. Let them lie on a cooling rack to dry slightly.
6. Meanwhile, heat the oil in a large frying pan. Oil is at desired temperature if a small cube of bread sizzles when dropped in the oil.
7. Cook the chops until they're a deep golden colour (about 5-7 minutes/side) and serve.

NOTES:

• Cooking time for chops depends on how thin they are and how cold they were before going in the oil.

SOURCE: Nigella Lawson