Dijon Pork Chops
A crumb 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
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
Reviews
I can usually tell by reading a recipe if we will like it, so I seldom give a bad rating. This dish, however, was not good at all. I only had bone-in chops but otherwise followed the recipe exactly. It took 45 minutes to cook. The crumbs never browned, much less got crispy. The taste was ok but not great. The only good thing about this recipe is that it is easy.
I used bone-in chops as I prefer them. I also coated both sides with the seasoned crumbs and baked them on a rack. Chops were seasoned well and the taste of Dijon was subtle but delicious. Will make them again.
These chops turned out tender and tasty! They were not browning up like I wanted them to so after 15 minutes I sprayed them with butter cooking spray and turned the oven up to 425, cooked 7 minutes turned them over sprayed the other side and cooked 5 more minutes.
These sound really good, I have made a recipe using chicken breast similar to this recipe. I am going to try these in my Air Fryer, will probably crisp up nicely. I will let you all know how they turn out.
I'm trying these tonight, but I sprayed the top of my pork chops with oil spray make them more crispy hope it works :)
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.
We really liked this but the bread crumbs didn't get crispy. I will keep this recipe and make again.
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.
Good flavor but outside was too soggy.
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. :-)