This simple oven-fried pork chop recipe is an easy weeknight entrée and a delicious way to prepare pork chops. Serve with a mixed green salad and roasted potatoes for a complete meal.
Maybe you can help me. The chops are not browning and I flipped them then when I took them off the foil, the panko coating was stuck the the foil and soggy. Not sure what I'm doing wrong.
A little complicated, but totally worth it. My daughter loves it.
We loved this pork chop recipe. I served it with the artichoke and pea saute and herb-roasted potatoes. I will definitely be making this again.
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.
