Dijon Pork Chops Recipe

4 24 27
Dijon Pork Chops Recipe
Dijon Pork Chops Recipe photo by Taste of Home
Publisher Photo

Dijon Pork Chops Recipe

Read Reviews
4 24 27
Publisher Photo
A breadcrumb coating is all you need to turn pork chops into a wow-worthy family dinner. Try the breading on chicken breasts, too. —Chris Rentmeister, Ripon, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 tablespoons Dijon mustard
  • 6 boneless pork loin chops (8 ounces each and 3/4 inch thick)
  • 1/3 cup seasoned bread crumbs
  • Dash pepper

Directions

Preheat oven to 375°. Spread mustard onto both sides of pork chops; place on a greased baking sheet. Mix bread crumbs with pepper; press onto top and sides of chops.
Bake until lightly browned and a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving. Yield: 6 servings.
Health Tip: If you’re watching calories, use 4- or 6-oz. chops and start checking to see if they are done after just 15 minutes. You’ll save 75-150 calories per serving.
Originally published as Dijon Pork Chops in Quick Cooking March/April 2001, p17

Nutritional Facts

1 pork chop: 334 calories, 13g fat (5g saturated fat), 109mg cholesterol, 347mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 44g protein.

Popular Videos

  • 3 tablespoons Dijon mustard
  • 6 boneless pork loin chops (8 ounces each and 3/4 inch thick)
  • 1/3 cup seasoned bread crumbs
  • Dash pepper
  1. Preheat oven to 375°. Spread mustard onto both sides of pork chops; place on a greased baking sheet. Mix bread crumbs with pepper; press onto top and sides of chops.
  2. Bake until lightly browned and a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving. Yield: 6 servings.
Health Tip: If you’re watching calories, use 4- or 6-oz. chops and start checking to see if they are done after just 15 minutes. You’ll save 75-150 calories per serving.
Originally published as Dijon Pork Chops in Quick Cooking March/April 2001, p17

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDijon Pork Chops

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Lady Fingers User ID: 2682286 285789
Reviewed Mar. 29, 2018

"A nice recipe, with good flavor, but even using panko, the crumbs don't really crisp up. I added a dash of ghost pepper powder, because I knew we'd like that! I should have pulled them out a minute sooner. An internal temperature of 135F would have come out perfect once they were rested. 140F was still juicy but with no hint of pink."

MY REVIEW
ryanswife User ID: 2152282 285704
Reviewed Mar. 27, 2018

"We really liked this but the bread crumbs didn't get crispy. I will keep this recipe and make again."

MY REVIEW
Talq User ID: 5289253 285038
Reviewed Mar. 13, 2018

"These chops were 'ok', nothing special to my husband and me. I always follow a recipe exactly the first time I try one. However, we decided there were other 'baked pork chop' recipes that would taste better than this one. It is quick and easy to prepare (I did not make the extra effort to 'coat' the sides of the chops). They were not done in the 20-25 minutes, so had to cook them longer."

MY REVIEW
ColleenaG User ID: 1190332 268573
Reviewed Jun. 27, 2017

"Good flavor but outside was too soggy."

MY REVIEW
ms11145 User ID: 1604521 265767
Reviewed May. 9, 2017

"Since family loves dijon, I knew this would be a winner. I have used chicken tenders instead of pork chops. Works great. Winner Winner, chicken dinner. :-)"

MY REVIEW
AllisonO User ID: 7446023 265238
Reviewed Apr. 27, 2017

"We thought this was really delicious, though my husband and I agreed we wish the coating was a little thicker or crustier. The only change we made to the recipe was to use yellow mustard instead of Dijon, but the flavor was still excellent!"

MY REVIEW
crittersitter2 User ID: 7646218 225490
Reviewed Apr. 27, 2015

"pork chops are tender and moist. Took longer to cook then recipe says to ensure pork is done and breading dries up. have made this a few times for something different."

MY REVIEW
[email protected] User ID: 3864962 78271
Reviewed Nov. 25, 2014

"Loved the flavor, will definitely make again!"

MY REVIEW
xtreme_sc2 User ID: 682740 71729
Reviewed Jul. 7, 2014

"Great flavor and very moist. The bread crumbs were moist but the flavor was so good that I didn't care. My 6 year old gobbled it up. I'll make this again."

MY REVIEW
wefarm2live User ID: 2555499 29688
Reviewed Apr. 28, 2014

"My family did enjoy these however my crumbs were a little soggy. Will likely make it again."

Loading Image