6 6-oz. boneless pork chops, trimmed of excess fat
6 tablespoons butter, melted
How to Make It
Arrange a rack in bottom third of oven. Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil and coat with nonstick cooking spray.
Mix bread crumbs with soup mix, paprika and pepper in a shallow bowl. In a separate shallow bowl, combine mustard and 2 Tbsp. water. Spread flour on a plate. Dredge pork chops in flour. Coat both sides of each pork chop with mustard mixture, and then dredge in bread crumbs to coat well. Place chops on prepared baking sheet.
Drizzle 1 Tbsp. melted butter over each chop. Bake until cooked through, 10 to 15 minutes, turning chops over halfway through cooking time for even browning. Let chops rest for 10 minutes before serving.
Very easy and tasty recipes. Quick to make as a last minute idea when you're not sure what else to make. You can adjust the amount of mustard to your liking and use less if you are not a fan of mustard or if you don't think the dijon use another type. Love that I had it all done in less than 1/2 hour!
Very little of the bread crumbs gets used to coat the chops (maybe about 1/2 cup).The recipe calls for too much mustard too.
This is a really easy, delicious way to have pork chops. The onion soup mix in the panko is outstanding! This recipe has made it to our "list" of regular recipes. I have mixed it up a little, used egg instead of dijon mixture once when I wasnt in the mood for dijon (its got a pretty strong flavor!) and that was great. I have also seasoned both the flour and panko with other seasonings when out of onion soup and that turned out well. All in all, its a great, easy recipe that is low fat and fun to play with.
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