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Walnut-Breaded Chops with Honey-Mustard Sauce

Walnut-Breaded Chops with Honey-Mustard Sauce
The coating is nice and golden brown while the tender pork chops stay juicy. —Simple & Delicious Test Kitchen
4 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

  • 1/4 cup all-purpose flour
  • 2 eggs, beaten
  • 1/2 cup crushed butter-flavored crackers (about 12 crackers)
  • 1/2 cup finely chopped walnuts
  • 1 envelope Lipton savory herb with garlic soup mix
  • 4 bone-in pork loin chops (8 ounces each)
  • 1 tablespoon plus 1 teaspoon butter, divided
  • 1 pound medium carrots, sliced
  • 1/4 teaspoon dill weed
  • Dash salt
  • 1 teaspoon plus 2 tablespoons Dijon mustard, divided
  • 1 teaspoon plus 1 tablespoon honey, divided
  • 1/2 cup Hellmann's® Real Mayonnaise
    [x]
    Summertime Staple
    Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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Directions

  • Place flour and eggs in separate shallow bowls. Combine the crackers,
  • walnuts and soup mix in another shallow bowl. Dip pork chops in the
  • flour, eggs, then cracker mixture.
  • Cook chops in 1 tablespoon butter in a large skillet over medium heat
  • for 5-7 minutes on each side or until a thermometer reads 145°.
  • Meanwhile, place 1 in. of water and carrots in a small saucepan.
© Taste of Home 2013

2 of 2

Walnut-Breaded Chops with Honey-Mustard Sauce (continued)

Directions (continued)

  • Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or
  • until tender. Drain. Add the dill, salt, 1 teaspoon mustard, 1
  • teaspoon honey and remaining butter. Cook and stir over low heat
  • until well coated.
  • Combine mayonnaise and the remaining mustard and honey; serve with
  • pork chops and carrots. Yield: 4 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013