Looking for a “from scratch” breaded pork chops recipe? This is it, and it’s 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 saute 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!
- For Pork Breading:
- 1 1/4 cups panko Japanese bread crumbs
- 3 Tbsp. olive oil
- 1/2 tsp. dried oregano
- 1/2 tsp. dried parsley (or 1 Tbsp. finely chopped fresh)
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 2 tsp. kosher salt (*use less if using table salt - 1 1/4 - 1 1/2 tsp.)
- 1 tsp. freshly ground black pepper
- 4 (3/4 - 1-inch-thick) bone-in pork loin chops*
- Salt and pepper
- For Mustard Sauce:
- 2 Tbsp. butter
- 1 large shallot, minced (or substitute red or yellow onion)
- 1 cup chicken broth
- 3-4 Tbsp. Dijon mustard** (to taste)
- 2 Tbsp. heavy cream (or lighter cream mixed with 1 tsp. cornstarch)
- 2 tsp. fresh lemon juice
- 1 Tbsp. chopped fresh flat-leaf parsley
- 1/4 - 1/2 tsp. salt (to taste)
- Freshly ground pepper
- Preheat oven to 425° F. 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° F. 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.
* 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.
** 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 saute 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.
The original recipe called for baking the pork chops on a baking rack set on top of a baking sheet. I didn’t see any benefit to this step, as the underside doesn’t crisp up very well even with the airspace underneath. What’s more, some small bits of breading that fell off during cooking burnt on the foil underneath and caused my smoke detector to go off incessantly. Maybe it’s just my smoke detector. Nonetheless, I didn’t find any benefit to the rack method. That’s my experience anyway. Feel free to experiment if you’re game.
This recipe was adapted from a Southern Living recipe.
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