Homemade Shake-and-Bake Pork Chops with Mustard Sauce

- Photo: Alison Miksch; Styling: Buffy Hargett Miller
Photo: Alison Miksch; Styling: Buffy Hargett Miller

This recipe for breaded pork chops gives the meat a nice crunch. Serve with homemade mustard sauce and green beans.

Hands-on time: 20 minutes
Total time: 50 minutes
Yields: Makes 4 servings


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.

Cook's Notes:

We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.


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