1
Place flour, 1 teaspoon salt and 1/2 teaspoon pepper on a plate and mix with a fork to combine.
2
In a medium sized bowl, combine mustard and water.
3
On another plate, combine panko crumbs, parsley and tarragon.
4
Dredge each chop in the flour mixture. Dip into mustard and water mixture, then into panko and herb mixture until coated on both sides.
5
Heat oil in heavy-bottomed skillet (preferably cast iron) until quite hot but not smoking.
6
Cook chops 5-6 minutes on each side, until cooked through and nicely browned.
7
Serve immediately with your favorite side dishes.
