Pan-Fried Pork Chops with Succotash

INGREDIENTS:

2 boneless pork chops

7 TBL Flour

2 large eggs

2 TBL dijon mustard

Bread Crumbs (I usually buy Progresso Italian Flavored)
*Dried Basil and Chili Powder (I added these into the bread crumbs last time I made them and they were a yummy addition!)

1/8 tsp cayenne pepper

1/2 cup vegetable oil

2 TBL butter

1 small onion, minced

1/2 red or green pepper, minced

3/4 cup frozen baby lima beans (thawed)

3/4 cup frozen corn (thawed)

2 tsp of parsley and basil mix

Salt and Pepper

Lemon Wedges

DIRECTIONS:

For the pork chops: Preheat the oven to 200 degrees. Place the flour on a shallow pan or plate. In a second shallow pan or plate, whisk the eggs and mustard with 3 TBL of the flour. On the third shallow pan or plate, place the bread crumbs with the cayenne pepper. Pat the pork chops dry and flatten them to 1/2 inch thickness. Season them with salt and pepper and then dredge them through the flour, the egg/mustard mixture and coat with the bread crumbs. Heat the oil in a skillet over medium heat and cook each pork chop until well browned on both sides. Transfer to a baking sheet and let rest in the warm oven until the center of the chops register 150 degrees.

For the succotash: In a clean skillet, add 1 TBL butter and cook the onion and bell pepper until soft. Stir in the lima beans, corn and seasoning, along with the last TBL of butter. Cook until heated through and softened. Serve pork chops and succotash with lemon wedges.