These vaguely French pork chops have a tangy mustard sauce that pairs well with steamed or roasted green beans and a crisp white wine.
"SHAKE & BAKE" PORK CHOPS WITH MUSTARD SAUCE
Recipe courtesy of Southern Living magazine. The recipe calls for bone-in pork loin chops. I used smaller boneless ones and had great results.
- 1-1/4 c. panko bread crumbs
- 3 tbsp. olive oil
- 1/2 tsp. fried oregano
- 1/2 tsp. dried parsley
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 2-1/4 tsp. salt, divided (kosher recommended)
- 1-1/8 tsp. pepper, divided
- Four 1/2-inch thick bone-in pork loin chops
- 2 tbsp. butter
- 1 large shallot, finely chopped
- 1 c. chicken broth
- 1/4 c. Dijon mustard
- 2 tbsp. heavy cream
- 2 tsp. fresh lemon juice
- 1 tbsp. chopped fresh flat-leaf parsley
1. Preheat oven to 425 degrees.
2. Stir together bread crumbs, olive oil, oregano, parsley, garlic powder, onion powder, 2 tsp. salt, and 1 tsp. pepper in a bowl. Transfer mixture to a gallon zip-top plastic freezer bag.
3. Sprinkle pork chops with remaining salt and pepper.
4. Place pork chops, two at a time, in the bread crumb mixture. Shake well to coat.
5. Place chops on a baking sheet lined with aluminum foil and coated with cooking spray. Repeat with remaining pork chops.
6. Bake at 425 degrees for 15 minutes. Turn pork chops over and bake 10 minutes more or until pork is done. Let stand 5 minutes.
4. Melt butter in a medium skillet over medium heat. Add shallot and saute until softened (approx. 3 minutes).
5. Increase heat to medium high. Add chicken broth and bring to a boil for one minute.
6. Add mustard, cream, and lemon juice. Cook, stirring occasionally, for 2-3 minutes or until sauce is slightly thickened.
7. Stir in chopped parsley. Serve immediately with pork chops.