¾ cup finely crushed saltine crackers
½ tsp. salt
½ tsp. thyme
¼ tsp. sage
1 egg
1 tbsp. Dijon mustard
4 pork chops, ½” thick
¼ cup oil
Mix crackers, salt, thyme and sage in shallow dish or on sheet of waxed paper.
Set aside.
Blend egg and mustard in shallow dish. Dip each chop in egg mixture, then in
cracker mixture to coat.
Heat oil in large skillet. Add chops. Fry over moderate h eat 16 to 20 minutes,
or until pork is no longer pink, turning over once.
2 to 4 servings
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