These oven baked panko breaded pork chops are served with a delicious mustard sauce for a quick and easy dinner served with a simple side veg.
I think we all have nostalgic foods from our youth. For my husband, it’s Shake & Bake™ pork chops. I swear, the man cannot look at a pork chop without wishing it was coated in that stuff. Me, I’m not so much of a fan. So I looked for a way to make breaded, crispy pork chops at home.
This dish isn’t a intended to be a Shake & Bake™ clone, but it does deliver the same satisfying crunch and flavour to a simple pork chop. And it’s baked, not fried. As for the breading, it’s made from pretty standard pantry items, including panko bread crumbs, olive oil and a bit of seasoning. The delicious mustard sauce is the perfect complement and takes this humble dish to the next level.
I served my pork chops with a super quick sauté of some fresh spinach, cooked in the same pan I made the sauce in, so a bit of the sauce flavoured the spinach, too.
And best of all … it’s my Shake & Bake™ lovin’ husband approved!
Ingredients and Substitutions
Pork Chops – You’ll want to use fairly thick pork chops for this, as thin pork chops will finish cooking before the breading has a chance to crisp up. A little fat on the chop is also nice for flavour and moistness.
Panko – panko crumbs are usually found in with the regular dried bread crumbs, but sometimes they are in with the Asian foods.
Recipe Tips
- I’ve added some flexibility in the amount of mustard to add to the sauce, as every brand of Dijon is a little different in strength. You probably want to start with 3 Tbsp., taste and go from there. You can always add more, but you can’t take it out :) Either way, the sauce is definitely distinctly mustard-y. Consider a wee bit less if you aren’t a mustard lover or for feeding kids.
- I served my pork chops with a quick sauté of fresh spinach. After I cooked my sauce, I removed it to a small bowl, leaving just a bit of sauce in the pan. I added about 1 Tbsp. of water to the pan and stirred it together with the bit of sauce. Place skillet over medium heat. Add spinach and cook, stirring, until spinach wilts. Add some salt and pepper and serve alongside your pork chop.
- As noted in the recipe, if your meat is done before your breading is crispy and golden, simply switch your oven to broil for a few minutes to crisp it up. Leave on same oven rack and watch closely so it doesn’t burn.
Get the Recipe: Oven Baked Breaded Pork Chops with Mustard Sauce
Ingredients
For Pork Breading:
- 1 1/4 cups panko Japanese bread crumbs
- 3 Tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley, (or 1 Tbsp. finely chopped fresh)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 teaspoon kosher salt, (use less if using table salt - 1 1/4 - 1 1/2 tsp.)
- 1 teaspoon freshly ground black pepper
- 4 3/4-1 inch thick bone-in pork loin chops
- Salt and pepper
For Mustard Sauce:
- 2 Tablespoons butter
- 1 large shallot, (or substitute red or yellow onion)
- 1 cup chicken broth
- 3-4 Tablespoons Dijon mustard, to taste
- 2 Tablespoons heavy cream, (or lighter cream mixed with 1 tsp. cornstarch)
- 2 teaspoon fresh lemon juice
- 1 Tablespoon fresh flat-leaf parsley, chopped
- 1/4 - 1/2 teaspoon salt, to taste
- Freshly ground pepper
Instructions
- Preheat oven to 425° F (regular bake setting/not fan assisted) and line a baking sheet with aluminum foil and brush well with some olive oil. Set aside.
- In a small bowl, stir together the pork breading ingredients. Transfer mixture to a large zip-top plastic freezer bag. Working with one pork chop at a time, sprinkle both sides with a bit of salt and pepper. Place into breadcrumb mixture and shake/press pork chop until coated well. Place on prepared baking sheet. Repeat with all pork chops.
- Bake in pre-heated oven until thickest portion of meat reaches 155° and breading is dark golden, about 40 minutes, depending on the thickness of your chops. (Note: If meat is done and your breading isn't quite golden enough, switch your oven to broil, leaving baking sheet in middle rack of oven and broil until breading is golden. Remove from oven and let rest 5 minutes.
- Meanwhile, melt butter in a skillet on stovetop over medium heat. Add shallot and sauté 3 minutes or until softened. Increase heat to medium-high and add broth. Bring mixture to a boil. Boil 1 minute. Stir in mustard, cream, and lemon juice, and cook, stirring occasionally, 2 to 3 minutes or until sauce is slightly thickened. Stir in chopped parsley. Taste as season with salt and pepper as needed. Serve over pork chops.
Notes
More Pork Chop Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Pork chops were on sale this week at local store I have everything else on hand. Was looking for something to make and spotted this on your blog . Making this for dinner tonight.
Enjoy Pat!
Wow! I made these with thin pork chops so just cooked in oven. I haven’t had saltine crackers to bread anything since I was a kid and that’s how my mom made them. I had no cream and had to use milk and cornstarch. The sauce was a little thin but, since I made with rice and asparagus, it was perfect! Thank you for the delicious recipe.
So glad you enjoyed these, Holly! Thanks so much :)
Making these tonight! My husband also loves shake and bake but I always do my own. I am low on Panko so I am going to crunch up some French fried onions to add to the Panko. Hope it works out.
Let me know how it works, Jessica :)
10/10 So good!!
Glad you enjoyed them, Clara :) Thanks!
Hi, I made your pork chops with peppercorn sauce and they were great. I brined then first as recommended. Would this recipe benefit from brining first?
My husband too is nostalgic when it comes to his food, shake ‘n bake everything. I’ve always made a homemade version. I can’t wait to try yours. Now if I could find a recipe a homemade version of his favourite dessert, sauce ‘n cake…
Hi Andrea :) If I have the time, I will usually brine my pork chops, so I guess yes, these would also benefit from brining if you have the time. That said, I do find that the breading on these helps keep the moisture in the chop, so they are still nice even without brining.
As for the sauce ‘n cake, I had a comment from someone recently that made my Caramel Apple Pudding Cakes without the apples, to mimic the packaged sauce ‘n cake and she was pretty pleased with the results, if you want to try it :)
This recipe brought back childhood dinners with shake and bake but no comparison. The breading was very flavorful and the sauce is definitely a must. Served with kale chips and sticky rice which is not something from the Shake and Bake era but oh so good. I would make this meal for guests as it presents very well on the plate and the flavors are bright.
Glad you enjoyed this Cathy and yes, it is head and shoulders above the boxed breading :) I love the sauce, too. A great complement, I think.
I will be making these for dinner this week, they look delicious! I have never added oil to a breading before though, does the wet breading mixture stick to the pork well?
Hi Heidi. The few tablespoons of oil in the breading only makes the breading barely damp, so it sticks well.
I just had to reply to say that these turned out amazing when I made them! Will definitely be making them again soon.
So glad you enjoyed them! :)
These pork chops are just what I need right now. A bit of comfort food to medicate my cold. I love the healthified version, Jennifer and the spinach side looks delicious as well!
Thanks Julia and I have a cold right now, too (first one in years!), so I’m comfort food-ing it, as well :)
Great healthy recipe for pork. Glad to find a baked recipe rather than pan fried. Will be in regular meal rotation from now on.
So glad you enjoyed it, Cathy :) Thanks so much!
Thanks Chris. It was delicious!
This is a delicious looking dinner Jennifer. I like your version much better than the original! Pinning, I know my family would love it too and I just happen to have pork chops in the freezer.
I never had shake and bake growing up but it always looked like so much fun! Luckily I have no attachment like your husband, so I have nothing to compare this too! It looks fantastic and I loooveee the sound of that mustard sauce!
Thanks so much, Linda :)
My family will love these! Thanks Jennifer!
Thanks so much, MB :)
What mouthwatering pork chips…that mustard sauce looks incredible too!
Thanks so much, Laura!
My husband would flip for these pork chops! I know we used shake and bake when I was a kid – and I helped! Such fun – love that mustard sauce and the spinach is a favorite. Have a wonderful week Jennifer~!
Thanks Tricia. I know we had some growing up, but I think my husband had it a LOT! :) It’s truly nostalgic for him.
Hilarious Jennifer! My husband Tom is a Shake and Bake guy too! These sound 100 times better! And that mustard sauce is perfect! I bet I’ll get him to change his tune when I serve him these!
Thanks Mary Ann and I think you will be able to change his mind. My husband found these perfectly satisfying … in a true Shake and Bake way ;)
Hahah! What is it with men and shake & bake?! My husband loves that crap too. And I LOVE this version – made from scratch and 5 million times better! I bet that mustard sauce is just delicious with these crispy breaded pork chops! Dinner perfection, my dear! Pinned! Cheers!
Thanks Cheyanne and yes, it was 5 million times better! I’m so glad my husband agreed :)
Stunning, Jennifer!
Thanks so much, Sarah :)