Tangy Breaded Pork Chops Recipe

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Tangy Breaded Pork Chops Recipe
Tangy Breaded Pork Chops Recipe photo by Taste of Home
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Tangy Breaded Pork Chops Recipe

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Publisher Photo
This Michigan City, Indiana reader gives pork chops a quick and tasty breading that highlights garlic and mustard. Says Bobby Taylor, “There's lots of flavor in very little time. This has been part of my recipe file for many years.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 egg
  • 1-1/2 teaspoons prepared mustard
  • 2 garlic cloves, minced
  • 1 cup dry bread crumbs
  • 4 boneless pork loin chops (1/2 inch thick and 6 ounces each)
  • 2 tablespoons canola oil

Directions

In a shallow bowl, beat the egg, mustard and garlic. Place bread crumbs in another shallow bowl. Dip pork chops in egg mixture, then coat with crumbs.
In a large skillet, brown chops on both sides in oil. Cook, uncovered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160°. Yield: 4 servings.
Originally published as Tangy Breaded Pork Chops in Simple & Delicious July/August 2007, p24

Nutritional Facts

1 each: 415 calories, 19g fat (5g saturated fat), 135mg cholesterol, 284mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 38g protein.

  • 1 egg
  • 1-1/2 teaspoons prepared mustard
  • 2 garlic cloves, minced
  • 1 cup dry bread crumbs
  • 4 boneless pork loin chops (1/2 inch thick and 6 ounces each)
  • 2 tablespoons canola oil
  1. In a shallow bowl, beat the egg, mustard and garlic. Place bread crumbs in another shallow bowl. Dip pork chops in egg mixture, then coat with crumbs.
  2. In a large skillet, brown chops on both sides in oil. Cook, uncovered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160°. Yield: 4 servings.
Originally published as Tangy Breaded Pork Chops in Simple & Delicious July/August 2007, p24

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Reviews forTangy Breaded Pork Chops

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MY REVIEW
BakinGymnast User ID: 5767825 138583
Reviewed May. 28, 2011

"It didn't really taste like pork after I cooked it, more like fried fish. I didn't like frying the chops, I wouldn't do it again."

MY REVIEW
shessuchariot User ID: 5896569 138573
Reviewed Apr. 14, 2011

"These were pretty good. Im not a big fan of yellow mustard, so i used spicy brown instead and they turned out nicely."

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