Prep Time
10 Mins
Cook Time
15 Mins
Yield
6 Servings

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Ratings & Reviews

RobinLea
September 29, 2015
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.

Not working....

CHARA7494
September 29, 2015
I don't know what I'm doing wrong but its not browning and when I go to take it off, the panko is sticking to the foil rather than coming off with the pork.

EllieCat78's Review

EllieCat78
September 10, 2013
A little complicated, but totally worth it. My daughter loves it.

seaside725's Review

Sactownbarbie07
July 08, 2013
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.

CHARA7494's Review

chellie1004
June 19, 2013
N/A

chellie1004's Review

HollyCA
April 07, 2013
N/A

chefswife's Review

chefswife
December 29, 2012
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!

sirbailey's Review

seaside725
October 30, 2012
N/A

RobinLea's Review

sirbailey
February 26, 2012
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.

HollyCA's Review

October 05, 2009
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.