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Breaded Dijon Pork Chops Recipe

Breaded Dijon Pork Chops Recipe

Start your supper with Breaded Dijon Pork Chops shared by Shannon Gerardi from Huber Heights, Ohio. "This treatment for pork chops is so delicious that even my dad and my husband, who aren't fond of pork, love it," she writes. The golden breading that coats these tender chops is moist and subtly seasoned with Dijon mustard "While the recipe calls for pork chops, I sometimes make it with pork tenderloin instead," Shannon adds.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 3/4 cup crushed saltines (about 20 crackers)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon rubbed sage
  • 3 tablespoons Dijon mustard
  • 4 pork rib chops (1/2 inch thick and 7 ounces each)
  • 1/4 cup canola oil

Directions

  • 1. In a small bowl, combine the cracker crumbs, thyme, pepper and sage. Spread mustard on both sides of pork ; coat with crumb mixture.
  • 2. In a large skillet, cook pork in oil over medium-high heat for 4-5 minutes on each side or until golden brown and meat juices run clear. Yield: 4 servings.

Nutritional Facts

1 each: 366 calories, 24g fat (5g saturated fat), 63mg cholesterol, 466mg sodium, 10g carbohydrate (0g sugars, 1g fiber), 27g protein .

Reviews for Breaded Dijon Pork Chops

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MY REVIEW
annrms
Reviewed Apr. 27, 2015

"Deliciious! Loved the thyme and sage along with the mustard. I used Corn Flake crumbs instead of cracker crumbs. Will make this again and again."

MY REVIEW
anniesueb
Reviewed Mar. 30, 2014

"this is by far my most favorite pork chop recipe!"

MY REVIEW
astarzynski@new.rr.com
Reviewed Mar. 24, 2014

"Very Good. Liked the dijon flavor."

MY REVIEW
shellabe1974
Reviewed May. 4, 2013

"The flavor was ok but most of the breading fell off"

MY REVIEW
tmeetze
Reviewed Jan. 13, 2013

"This is very good! I have been asked to make this again by my hungry crowd!"

MY REVIEW
lafleur
Reviewed Jan. 20, 2012

"Very good, simple & quick, (didn't have saltines, used bread crumbs), will become a regular."

MY REVIEW
bjsilve0
Reviewed Dec. 10, 2011

"Used Cornflake crumbs. I also used pork chops that were 1" to 1 1/8" thick. Therefore, after I browned them I put them in a covered baking dish with 1/4 c. water and baked them for 35-45 min. at 350."

MY REVIEW
dozer77
Reviewed Aug. 7, 2011

"These were really good.I substituded Panko crumbs for the saltines."

MY REVIEW
joememe348
Reviewed Jun. 20, 2011

"This was excellent! Simple, tasty, and delicious! A keeper for sure."

MY REVIEW
jcml
Reviewed Jun. 9, 2011

"Excellent mixture of flavor. I didn't have rubbing sage but it was still wonderful. Sure to be a family favorite."

MY REVIEW
janeron
Reviewed Mar. 6, 2011

"Made half using 2 butterfly chops. Moist with delicious flavor."

MY REVIEW
bowzer70
Reviewed Jan. 7, 2010

"These are deliscious! I've made them many times over the past few years!"

MY REVIEW
maggie30
Reviewed Aug. 4, 2009

"to try august 4, 2009."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.