|4||boneless, butterflied pork chops, tenderized|
|black pepper, to taste|
|½||cup||Edmond Fallot Honey & Gingerbread Dijon Mustard|
|1||tbsp||Dutchman’s Gold Raw Honey|
|6||Spekulatius Cookies, crumbled|
Preheat oven to 400°F. Put cookies in a zip lock bag, and crush into crumbs with a rolling pin. Put the crumbs on a dinner plate. Place pork chops in between a sheet of plastic wrap and lightly pound to an even thickness. Season both sides of each chop with salt and pepper. Combine mustard and honey in a small bowl, and lightly brush on both sides of chops. Dredge each chop in the cookie crumbs.
Heat a large sauté pan with 1/2 tablespoon olive oil over med-high heat. Place 2 schnitzels in the pan and brown each side, carefully flipping once, about 2 to 3 minutes per side, and place schnitzels on a parchment lined baking sheet. Repeat with remaining oil and schnitzels. Bake in oven for about 8 minutes, or until the pork reaches an internal temperature of 165°F. Serve with Gingerbread
Spiced Sweet Potato Puree with Cashew Butter.