Breaded Pork Chops Are The Best Dinner Idea

Breaded Pork Chops Are The Best Dinner Idea

from southernliving.com
Entree
30 min
4 servings

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 cupspanko breadcrumbs (such as kikkoman)
  • 1 tsp.dried parsley
  • 1 tsp.paprika
  • ½ tsp.dried oregano
  • ½ tsp.garlic powder
  • ½ tsp.onion powder
  • 2 ¼ tsp.kosher salt, divided
  • 1 ⅛ tsp.freshly ground black pepper, divided
  • 4bone-in pork loin chops
  • ¼ cupplus 3 tbsp. dijon mustard, divided
  • 2 tbsp.salted butter
  • 1 largeshallot, finely chopped
  • 1 cupreduced-sodium chicken broth
  • 2 tbsp.heavy cream
  • 2 tsp.fresh lemon juice
  • 1 tbsp.chopped fresh flat-leaf parsley
  • fdfds

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.