Breaded Pork Chops Are The Best Dinner Idea

Breaded Pork Chops Are The Best Dinner Idea

from southernliving.com

Ready in just 30 minutes, these breaded pork chops will please the whole family. Panko breadcrumbs guarantee a crispy crust. A mustard-cream sauce is the perfect way to finish.

Ingredients

  • 3 cups panko breadcrumbs (such as Kikkoman)
  • 1 tsp. dried parsley
  • 1 tsp. paprika
  • 1/2 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 2 1/4 tsp. kosher salt, divided
  • 1 1/8 tsp. freshly ground black pepper, divided
  • 4 (1/2-in.-thick) bone-in pork loin chops
  • 1/4 cup plus 3 Tbsp. Dijon mustard, divided
  • 2 Tbsp. salted butter
  • 1 large shallot, finely chopped
  • 1 cup reduced-sodium chicken broth
  • 2 Tbsp. heavy cream
  • 2 tsp. fresh lemon juice
  • 1 Tbsp. chopped fresh flat-leaf parsley
  • 1/2 cup olive oil

Directions

  1. 1

    Make breading mixture: Combine panko, dried parsley, paprika, dried oregano, garlic powder, onion powder, 2 teaspoons of the salt, and 1 teaspoon of the pepper to a 1-gallon zip-top plastic freezer bag; seal and shake until well combined.

  2. 2

    Shake pork chops in breading mixture: Sprinkle pork chops on both sides with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub 3 tablespoons of the Dijon mustard all over each pork chop. Place 2 chops in breadcrumb mixture in bag, and shake to coat well. Transfer to a plate. Repeat with remaining pork chops. Set aside at room temperature until ready to use.

  3. 3

    Make mustard sauce: Melt butter in a medium skillet over medium. Add shallot, and cook, stirring constantly, until softened, about 3 minutes. Increase heat to medium-high; add broth, and bring to a boil. Boil 1 minute. Stir in cream, lemon juice, and remaining 1/4 cup Dijon mustard and cook, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and stir in parsley. Cover and keep warm until ready to serve.

  4. 4

    Cook breaded pork chops: Heat 1/4 cup of the oil in a large nonstick skillet over medium until shimmering. Add two pork chops and cook, flipping halfway through, until crispy and golden brown on both sides and internal temperature reads 140°F, 6 to 8 minutes. Transfer to a serving platter. Carefully wipe skillet clean with a paper towel. Repeat with remaining oil and pork chops. Serve with prepared mustard sauce.