Pork With Peaches And Mustard

• 1/2 cup flour
• 1 tablespoon salt
• 1 tablespoon pepper
• 4 eggs
• 2 cups panko bread crumbs
• 4 boneless thin-cut loin pork chops, pounded to 1/4-inch thickness
• 2 cups vegetable oil
• 2 ripe peaches or any stone fruit, such as apricot, nectarine or plums, cut into 1-inch cubes
• 1 1/2 tablespoons Pommery mustard
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh flat-leaf parsley

1. Preheat the oven to 175F.
2. On a plate, stir together the flour, salt and pepper.
3. Beat the eggs in a shallow dish.
4. Spread the panko on a second plate.
5. Working with 1 pork chop at a time, dredge in the seasoned flour, dip in egg, then coat in the panko, pressing firmly to adhere.
6. Repeat until all pork chops are breaded.
7. In a large saute pan, heat the oil over high heat until it reaches 375F.
8. Carefully lower 2 cutlets into the oil and fry for 2 minutes, until just golden brown.
9. Flip and fry for 2 minutes more, until the other side is golden.
10. Remove the pork from the oil and transfer to a baking rack in the oven to keep warm until the remaining pork chops are cooked.

flour, salt, pepper, eggs, bread crumbs, pork chops, vegetable oil, peaches, mustard, salt, flatleaf

Taken from www.foodrepublic.com/recipes/pork-with-peaches-and-mustard-recipe/ (may not work)