I don't usually buy thin-cut pork chops, but I couldn't pass up a great deal when I saw it. I'm not sure what I'll do with the rest; they're in the freezer for now. Maybe I'll make egg rolls or pork fried rice.
It didn't occur to me until I sat down to eat that this probably wasn't the best combination - a starchy veg with a pasta and breaded pork. I really should have made something green to go with it but hey, carbs be damned! It worked for me. ;)
I only made two cutlets, so be sure to increase the ingredients proportionally for additional diners.
2 thin-cut pork chops
1/3 c grated Parmesan
1/3 c chipotle seasoned panko crumbs
2 T Hellmann's mayonnaise
1 T Dijon mustard
In a small bowl, stir together the mustard and mayonnaise. If you happen to have Dijonaise, you can obviously skip that step.
In another bowl or plate toss together the panko crumbs and Parmesan.
Trim the fat from your chops and pound with a meat mallet to 1/4" thickness.
Spread the mayo/dijon mixture on both sides of the chops, then coat with the crumb mixture, pressing to adhere.
Transfer the chops to a tray fitted with a rack so the air can circulate and they will crisp on both sides.
Bake at 350 for 30" until cooked through and golden. I don't typically make cutlets, so I was very pleased that these turned out perfectly juicy and tender. Not sure if you can see that in the pic, but I was concerned they might dry out. No worries! If you click on the picture, it will blow up and you can see how juicy they are.