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Honey-Mustard Pork Scallopini

This is one of the quickest main-dish entrees I have...and one of the most delicious. My family loves honey and mustard. Paired with crispy pork, it's even more mouthwatering. Pounding the boneless chops tenderizes them and makes them cook quickly. It's wonderful to have something as tasty as this when time is short.—Stephanie Moon, Boise, Idaho
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 4 boneless butterflied pork chops (4 ounces each)
  • 2 tablespoons honey
  • 2 tablespoons spicy brown mustard
  • 1/3 cup crushed Ritz crackers (about 8 crackers)
  • 1/3 cup dry bread crumbs
  • 1 tablespoon canola oil
  • 1 tablespoon butter

Directions

  • Flatten pork to 1/8-in. thickness. In a small bowl, combine honey and mustard; brush over both sides of pork. In a shallow bowl, combine cracker and bread crumbs; add pork and turn to coat.
  • In a large skillet, cook pork over medium heat in oil and butter for 2-3 minutes on each side or until crisp and juices run clear.
Nutrition Facts
1 each: 206 calories, 10g fat (3g saturated fat), 21mg cholesterol, 274mg sodium, 20g carbohydrate (9g sugars, 0 fiber), 7g protein.

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Reviews

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Average Rating:
  • Rj-girl75
    Nov 19, 2012

    This is easy & delicious! Made this for my son 16th birthday dinner & he loved it. He said it is just as good as fried chicken. I thought it was fine to get breading on. My husband loved it also.I doubled the recipe because I had 7 pork chops. Will definitely make on regular basis.

  • cilley1013
    Sep 3, 2012

    loved the flavor, however had trouble keeping breading on while cooking so looked nothing like the picture family loved it either way so will definetly make again

  • jmkasprak
    May 31, 2012

    The pork chops were moist and flavorful, and it cooked up quickly as well.

  • PennyPoo62
    May 20, 2011

    This has become one of my family's favorite dishes. It is so easy to make and taste's soooooo good!

  • tamrobinson
    Feb 24, 2010

    You need to be careful to make them thin enough. If they don't cook quickly the mustard mixture burns onto the pan.

  • elisa
    Jul 14, 2009

    Love this one! I also use it with thin chicken. Thanks :)