Parmesan sage crusted pork chops

1. Pulse french bread in a food processor until you get about a cup of coarse crumbs (it won't be really fine, kind of fluffy).

2. Combine the bread crumbs, parmesan cheese, sage, salt, and pepper in a shallow dish.

3. Put flour in another shallow dish.

4. Whisk together mustard and eggs and place in a third shallow dish.

5. Heat a large skillet over medium heat. Add oil to the pan to coat.

6. For each pork chop: dredge (ie: roll it around) in the flour, dip the pork into the egg mixture and allow the excess to drip off.

7. Press the pork into the breadcrumb mixture until it is well coated.

8. Add pork to the pre-heated pan. For thin chops, cook about 3 minutes on each side or until browned and done.

9. ***Our trick to end up with juicy pork chops is to cook them over medium heat and put the cover on the pan while they are cooking. That keeps some of the moisture and the heat in to help cook them a little more quickly so you don't end up with burnt outsides before the middles are done. If you find the coating is getting soggy, take the cover off to release some of the moisture. You can also pop it in the oven for a few minutes at the end to finish it off without charring the outside.