Dijon Pork Chops

Name: Dijon Pork Chops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
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

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

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.

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.

Nutrition Facts

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

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Reviews

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Average Rating:

annrms

Oct 2, 2019

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.
gunslinger

Oct 1, 2019

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.
lmostrom

Jan 24, 2019

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.
Holly

Jan 6, 2019

I'm trying these tonight, but I sprayed the top of my pork chops with oil spray make them more crispy hope it works :)
Lady Fingers

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.
ryanswife

Mar 27, 2018

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

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.
ColleenaG

Jun 27, 2017

Good flavor but outside was too soggy.
ms11145

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. :-)
AllisonO

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!