A classic recipe that still is amazing.
Pork Chops
Butter
Salt, Pepper, dried Thyme, fresh Parsley
Breadcrumbs
Shallots
Dijon Mustard
Ball of butter rolled in flour
Top pork chops with salt, pepper, dried thyme, fresh parsley, and breadcrumbs.
Fry in butter 3-4 minutes per side.
Remove from pan.
In pan cook finely diced shallots in the drippings.
Add a bit of broth and a tablespoon of mustard.
Add a ball of butter rolled in flour to thicken.
Top pork chops with gravy.
