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.
- 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
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
- 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.
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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!