This recipe for breaded pork chops gives the meat a nice crunch. Serve with homemade mustard sauce and green beans.
1 1/4 cups panko (Japanese breadcrumbs)
3 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 1/4 teaspoons kosher salt, divided
1 1/8 teaspoons freshly ground black pepper, divided
4 (1/2-inch-thick) bone-in pork loin chops
2 tablespoons butter
1 large shallot, minced
1 cup reduced-sodium chicken broth
1/4 cup Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley
How to Make It
Preheat oven to 425°. Stir together first 6 ingredients, 2 tsp. salt, and 1 tsp. pepper in a bowl. Transfer mixture to a 1-gal. zip-top plastic freezer bag.
Sprinkle pork chops on both sides with remaining 1/4 tsp. salt and 1/8 tsp. pepper. Place 2 chops in breadcrumb mixture, and shake to coat well. Place chops on a wire rack on a baking sheet. Repeat with remaining chops.
Bake at 425° for 15 minutes; turn chops over, and bake 10 more minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 5 minutes.
Melt butter in a medium skillet over medium heat. Add shallot, and sauté 3 minutes or until softened. Increase heat to medium-high; add broth, and bring 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. Serve immediately with pork chops.
We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.
I also made the dry ingredients ahead and used half a white onion. I had to go buy Dijon but it makes the dish. I wouldn't sub it for another kind of mustard. Minimal tweaking of this recipe, which is rare isn't it? We all like to think we can improve on the recipe but this truly stand alone the way it is!
Very easy, and I saved time by mixing up the bread crumb mixture the day before. And I didn't have any of the onion, garlic powders or parsely, so I just subbed a tablespoon of Montreal Chicken Seasoning since it has most of those ingredients anyways.So when it was time to cook, I just added the olive oil to the crumb mixture, shaked and baked. Sauce is super easy. Served with brown rice and lima beans. Husband, and 6&7 year old kids all cleaned their plates, which makes it a certified winner in my house.
This was a wonderful recipe and, quite honestly, I liked the "shake 'n bake" better than that bought in the store. I cut the chops 3/4" thick from a pork loin roast and cooked them for 35 minutes. The sauce was delicious. Thank you for this recipe.
What a great recipe! The breading made them deliciously crunchy and kept them very moist. I had 2 huge boneless chops and we like a wee pink center so I had to cook them 15 and 15 to get them medium. Because some of the sauce ingredient amounts were really small if cut in half for 2 chops, I opted to make the full sauce recipe. Glad I did...the sauce is killer. I plan to use the extra on chicken.
A change from chicken and beef is great and this recipe will not disappoint. Sauce, like everyone else says - is amazingly delicious. I doubled the recipe for the sauce. The chops are moist. I've made 3 times already :)
It's true, double the sauce like everyone says and use it on chicken thighs,fish or whatever..IF there's any leftover!
I made this last night and that sauce makes the dish feel like a gourmet meal at a really good restaurant. The dry ingredients were more than enough for six good size bone in chops. Served dish with oven roasted baby red potatoes and brussel sprouts covered in olive oil, salt, pepper and parm. The panko crumbs on the pork chops and the starch from the potatoes thickens the doubled sauce once you pour it over everything. SOOO DELICIOUS!! Make it TONIGHT!
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