Pork Chops With Mustard Crumbs Recipes

BAKED MUSTARD-COATED PORK CHOPS

Steps:

• Preheat oven to 450 degrees. In a food processor, pulse bread with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper until coarse crumbs form.
• Season pork loin chops on both sides with salt and pepper; place on a baking sheet. Spread top of each chop with horseradish mustard; sprinkle with breadcrumbs, patting in gently. Bake until crust is golden and an instant-read thermometer inserted into pork registers 150 degrees, 7 to 10 minutes.

BREADED DIJON PORK CHOPS

Steps:

• In a small bowl, combine the cracker crumbs, thyme, pepper and sage. Spread mustard on both sides of pork ; coat with crumb mixture. , In a large skillet, cook pork in oil over medium-high heat for 4-5 minutes on each side or until golden brown and meat juices run clear.

MUSTARD-CRUSTED PORK CHOPS WITH ASPARAGUS-POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 9 minutes, adding the asparagus during the last 2 minutes of cooking. Drain.
• Meanwhile, combine the breadcrumbs and 1 tablespoon tarragon in a shallow dish. Season the pork with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Spread 1 tablespoon mustard on one side of the chops, then press, mustard-side down, into the crumb mixture.
• Heat the vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, crumb-side down, and cook until golden brown and just cooked through, about 4 minutes per side.
• Whisk the sour cream, vinegar and the remaining 1 tablespoon each mustard and tarragon in a large bowl. Add the potatoes and asparagus, the basil, 1/4 teaspoon salt and a few grinds of pepper; toss. Serve with the pork chops.

DIJON PORK CHOPS

Steps:

• 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.

MUSTARD-CRUSTED PORK CHOPS

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a medium bowl mix together melted butter, chopped parsley, garlic powder or fresh minced garlic and 4 tablespoons (1/4 cup) prepared mustard; mix in fresh breadcrumbs.
• Spread the remaining 2 tablespoons mustard on both sides of pork chops (if desired you can slightly more than 2 tablespoons to spread on the chops) then season with salt and pepper.
• Arrange in roasting pan.
• Press about 1/4-cup of the breadcrumb mixture on top of each chop.
• Bake pork chops until cooked through (about 30-35 minutes).
• Preheat the broiler.
• Broil the pork chops (crust side-up) until golden brown, about 2 minutes (watch closely, they will burn easily!).
• Serve immediately.

MUSTARD BAKED PORK CHOPS

Steps:

• Preheat oven to 375 degrees.
• Sprinkle chops with salt, pepper and chopped garlic. Spread with mustard on both sides and dredge in flour. Brown in combination butter/olive oil. Drain on paper towel and place in baking dish. Cover with sliced onion, mix Worcestershire and water together and pour over all. Cover tightly with foil and bake for 1 hour or until very tender.

EASY BAKED PANKO PORK CHOPS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Place pork chops on a foil-lined baking sheet. Sprinkle with salt and spread a layer of Dijon mustard over each pork chop.
• In a small bowl, combine the breadcrumbs, garlic powder, poultry seasoning, salt, and pepper.
• Heat the olive oil in a skillet. When oil is warm, add the breadcrumb mixture. Sauté for several minutes, stirring constantly, until breadcrumbs just start to turn golden brown.
• Place a generous amount of toasted breadcrumbs on top of each pork chop.
• Bake at 375F for 20 minutes, or until pork chops are cooked through. (Cooking time may vary depending on the size & thickness of your pork chop).

HONEY MUSTARD-PANKO PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix mayonnaise, mustard, honey, paprika, and lemon juice for sauce together in a bowl.
• Mix panko bread crumbs and Parmesan cheese together on a plate. Place flour on a plate. Drizzle oil on pork chops; coat moistened chops in flour, followed by the honey mustard sauce, then followed by the panko mix. Sprinkled tops of breaded chops with rubbed sage, salt, and pepper. Transfer to a broiler pan.
• Bake the pork chops in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK CHOPS WITH MUSTARD CRUST

Steps:

• Preheat oven to 350°F. Oil 13x9x2-inch roasting pan. Mix melted butter, parsley and 2 tablespoons mustard in medium bowl. Mix breadcrumbs.
• Spread remaining 1 tablespoon mustard on both sides of pork chops. Sprinkle pork chops with salt and pepper. Arrange in prepared roasting pan.
• Press 1/4 of breadcrumb mixture atop each pork chop. Bake pork chops until cooked through, about 35 minutes.
• Preheat broiler. Broil pork chops, crust side up, until golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.

PORK CHOPS WITH MUSTARD CRUMBS

Steps:

• Preheat oven to 425°F.
• Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bread crumbs, garlic, sage, salt, and pepper, stirring, until crumbs are golden brown, 3 to 5 minutes. Transfer crumbs to a bowl and clean skillet.
• Pat pork dry. Heat remaining tablespoon oil in skillet over moderately high heat, then brown chops in batches, turning over once, about 4 minutes. Transfer chops to a baking pan and spread tops with mustard and then bread crumbs. Roast in middle of oven until meat is just cooked through, 5 to 7 minutes.