3/4 c. finely crushed saltine crackers
1/2 tsp. ground thyme
1/4 tsp. pepper
1/4 tsp. ground sage
1 egg
1 tbsp. dijon mustard
4 pork chops
1/4 c. vegetable oil

Mix first 4 ingredients on sheet of waxed paper. Set aside. Blend egg and mustard in shallow dish. Dip each pork chop in egg mixture, then in cracker mixture to coat. Heat vegetable oil in large skillet. Add chops. Fry over moderate heat 20 minutes, turning over once.