Crispy Breaded Pork Chops with Mustard Sauce

Crispy Breaded Pork Chops with Mustard Sauce

Course: Main Course
Cuisine: American, Canadian
Keyword: breaded pork chops recipe, homemade shake and bake recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings
Energy: 186 kcal
Delicious and easy crispy breaded pork chops, with a delicious mustard sauce. Recipe type: Main Course
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Ingredients

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 (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 fresh flat-leaf parsley chopped
  • 1/4 - 1/2 tsp salt to taste
  • Freshly ground pepper

Instructions

  1. Preheat oven to 425° F and line a baking sheet with aluminum foil and brush well with some olive oil. Set aside.

  2. 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.
  3. 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.
  4. 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.