Pumpernickel-Rye Breaded Pork Chops

Pumpernickel-Rye Breaded Pork Chops

Highlights:
Cutting into the fat - making little slits into the sides of the pork chop will prevent them from shriveling around the fatty areas. When meat cooks, especially at high heat the fat will contract and this will deform the general shape of the meat.
Homemade bread crumbs - toast a few slices of pumpernickel-rye swirl bread and then hand crumble them into a bowl. Try to make the crumbs rather small. This adds a nice strong taste to the pork chops.
Honey mustard replacement of yolk - instead of using the whole egg to make a dipping batter for the pork chops. You can use just the egg whites and mix in honey mustard instead of the yolks.

Picture 1: Cutting into the fat


Picture 2: Pumpernickel-Rye swirl bread crumbs


Picture 3: Finished product w/ some chutney


Enjoy!