HONEY MUSTARD-PANKO PORK CHOPS
A simple honey mustard and panko coating makes pork chops moist and flavorful.
Provided by Stacie Harper
Categories Baked Pork Chops
Time 45m
Yield 4
Number Of Ingredients 12
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).
Nutrition Facts : Calories 763.5 calories, Carbohydrate 64.6 g, Cholesterol 132.1 mg, Fat 32.3 g, Fiber 1.2 g, Protein 57.2 g, SaturatedFat 9.2 g, Sodium 807.7 mg, Sugar 17.8 g
PANKO-CRUSTED MUSTARD PORK CUTLETS
Panko breadcrumbs give these cutlets a nice, light, crisp crust. This recipe serves 2, but can easily be doubled. Originally from Bon Appetit.
Provided by Snow Pea
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients on plate.
- Whisk egg and 2 T water in medium bowl to blend.
- Whisk mayonnaise and Dijon mustard in small bowl.
- Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture.
- Transfer to plate.
- Heat oil in heavy medium skillet over med-high heat.
- Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side.
- Garnish with fresh sage, if desired, and serve with lemon wedges.
PANKO-CRUSTES MUSTARD PORK CUTLETS
Categories Mustard Quick & Easy Mayonnaise Pork Chop Pan-Fry Sage Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients on plate. Whisk egg and 2 tablespoons water in medium bowl to blend. Whisk mayonnaise and mustard in small bowl. Dredge pork cutlets with mayonnaise-mustard mixture; dip into beaten egg, then coat cutlets with panko crumb mixture. Transfer to plate.
- Heat oil in heavy medium skillet over medium-high heat. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side. Transfer pork cutlets to 2 plates. Garnish with sage sprigs, if desired. Serve with lemon wedges.
MUSTARD-CRUSTED PORK CHOPS
A family favorite! Use fresh breadcrumbs only for this, and the amounts can be cut in half for 4 porkchops. The garlic powder or fresh garlic can be omited if desired. I sprinkle powdered meat tenderizer on my chops, cover and refrigerate about 4-5 hours before using for this recipe (or any pork chop recipe) you can do this up to 24 hours in advance even... your chops with be melt in your mouth tender!
Provided by Kittencalrecipezazz
Categories Pork
Time 45m
Yield 8 pork chops
Number Of Ingredients 8
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.
PANKO PORK CHOPS
A simple and easy recipe with pantry items for crunchy, golden brown pork chops on the outside. Yet on the inside they are soft, tender, and moist. Ready in less than half an hour.
Provided by Yoly
Categories Pan Fried Pork Chops
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Place beaten eggs on a large plate.
- Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
- Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
- Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 691 calories, Carbohydrate 53.7 g, Cholesterol 238.5 mg, Fat 41.4 g, Fiber 1.1 g, Protein 34.7 g, SaturatedFat 9.2 g, Sodium 758.2 mg, Sugar 0.6 g
PANKO AND MUSTARD COATED PORK CHOPS WITH IRISH CHAMP
Steps:
- Pork Chops: 4 to 5 hours before plan to cook the pork chops: Mix together the mustard, olive oil, dried thyme, salt and pepper in small bowl. Lightly coat each pork chop, on both sides, with mustard mixture. Place the pork chops on a shallow dish in a single layer. Cover and place in the fridge until about one half hour before cooking. Preheat oven to 425 degrees. Spread the panko on a dinner plate. Set out a cookie sheet or backing pan with raised sides. (This pan should be large enough to hold the pork chops in a single layer.) Line it wish a sheet of parchment paper. Heat the olive oil in a large skillet, preferably cast iron, until it is hot enough that a drop of water sizzles when you drop it into the pan. Remove one pork chop from the marinade dish. Set it on the panko, coating one side. Turn it over and coat the other side. Shake it out gently over the panko dish to remove any excess. Place the chop in the heated oil. Brown on one side, turn it, and brown the other side (about 2 minutes per side). Place on the prepared baking pan. Repeat with all the pork chops. Place the pork chops in the over. Bake until done, about 25 minutes. When done, the panko with be crisp, golden color; the chops with be lightly browned. Serve on to of Champ, garnish with fresh thyme. ----------------------------------------- Champs: Leaving the skin on, cut the potatoes into large cubes. Place them in a pot large enough to hold them. Cover with cold water. Place pot on the stove, bring water to a boil, and then lower to a simmer. Cook the potatoes until they are very tender. While the potatoes are cooking, heat the milk or cream in a saucepan or in the microwave. Once the potatoes are tender, drain them and put them back in the pot. Mash the potatoes and stir in the warmed milk. Add the softened butter and the minced scallions. Mix all the ingredients together. Season with slat and freshly ground pepper to taste.
CRISPY PANKO PORK CHOPS
If you have never tried Panko crumbs as a breading, you are in for a real treat. It produces a light, crispy crust and is so yummy! I found Panko in the Asian food aisle of my supermarket.
Provided by Marie
Categories Pork
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together eggs, milk and garlic and let set for flavors to mix.
- Place panko crumbs in a shallow dish.
- Salt and pepper pork chops to taste and dip in the egg mixture.
- Coat with Panko crumbs, then dip in egg again and coat with another layer of crumbs.
- Place chops on a plate and let them set for at least 10 minutes to set the coating.
- Heat oil in large skillet over medium high heat.
- Fry chops for about 3 to 4 minutes per side or until golden brown.
- Do not overcook; these will cook very quickly.
Nutrition Facts : Calories 1128.4, Fat 87.6, SaturatedFat 18.2, Cholesterol 256, Sodium 466.6, Carbohydrate 29.6, Fiber 1.8, Sugar 2.7, Protein 53.7
BAKED MUSTARD-COATED PORK CHOPS
The mustard and breadcrumbs give the pork chops a crust that becomes crunchy without frying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 342 g, Fat 17 g, Protein 37 g
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.
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 334 calories, Fat 13g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 347mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
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