4 large eggs
2 cups plain dried breadcrumbs
1 T. plus 2 T. Dijon mustard
coarse salt and ground pepper
1 T. plus 2 T. finely chopped fresh sage
1/4 c. unsalted butter, melted
1/4 c. vegetable oil
8 bone-n pork chops (1" thick, 2.5 -3 pounds total)
1. In a medium bowl, whisk together eggs, mustard, and safe and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces of plastic wrap to a 1/4" thickness.
2. Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops. (see below)
3. To serve, heat broiler. Place rimmed baking sheet in broiler to heat. For each frozen chop, combine 1 1/2 teaspoons melted butter and 1 1/2 teaspoons oil; brush on both sides. For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10-15 minutes, flipping halfway through.
How to freeze: Layer pork chops between sheets of freezer paper and transfer to two 1-gallon freezer bags. Press air out, seal bags, and freeze flat. Store in freezer, up to 6 weeks.
*recipe found in Everyday Food: A Martha Stewart Magazine (March 2010)