Dijon Crusted Pork Chops
Treat yourself to the ultimate comfort food with these flavorful Dijon Crusted Pork Chops, a perfect balance of crispy, tangy, and savory. Featuring tender, juicy pork chops topped with a golden crust of panko breadcrumbs, finely grated Parmesan cheese, and a hint of garlic and thyme, this dish is the epitome of easy gourmet dining. A Dijon mustard base not only infuses the chops with robust flavor but also acts as the perfect adhesive for the crunchy coating. Baked to perfection in just 25 minutes, these pork chops boast an irresistible combination of textures, from juicy meat to a perfectly crisp crust with a touch of paprika and olive oil for richness. Ideal for a weeknight dinner or an impressive main course, serve them with roasted vegetables or velvety mashed potatoes for a satisfying meal. With its quick prep time and gourmet feel, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces pork chops (bone-in or boneless, about 1-inch thick)
- 3 tablespoons Dijon mustard
- 1 cup panko breadcrumbs
- 1 cup Parmesan cheese, finely grated
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- as needed cooking spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly coat it with cooking spray.
Pat the pork chops dry using paper towels and set them aside.
In a small bowl, combine the Dijon mustard, garlic powder, dried thyme, paprika, salt, and black pepper. Stir until a smooth paste forms.
In another bowl, mix together the panko breadcrumbs, Parmesan cheese, and olive oil until evenly combined.
Spread the Dijon mixture evenly over the top of each pork chop using a pastry brush or the back of a spoon.
Press the breadcrumb mixture firmly onto the Dijon-coated side of each pork chop to create a crust. Ensure the topping is evenly distributed.
Place the pork chops crusted side up on the prepared baking sheet.
Bake in the preheated oven for 20–25 minutes or until the internal temperature of the pork chops reaches 145°F (63°C). Cooking time may vary depending on the thickness of the chops.
For a golden crust, you can broil the pork chops for 1–2 minutes at the end of baking, keeping a close eye to prevent burning.
Remove the pork chops from the oven and let them rest for 5 minutes before serving.
Serve warm with your choice of sides, such as roasted vegetables or mashed potatoes, and enjoy!
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.2 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 473 mg | 36% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
