Parmesan Mustard Chops with Apricot and Jalapeno Sauce
Elevate your dinner with these Parmesan Mustard Chops with Apricot and Jalapeño Sauce—a bold and flavorful recipe that combines crispy, golden-crusted pork chops with a sweet-and-spicy glaze. Bone-in or boneless chops are coated with a tangy Dijon mustard layer and a savory blend of Parmesan cheese, panko breadcrumbs, and garlic powder, creating the perfect crunch. The star of this dish is the homemade apricot-jalapeño sauce, which balances fruity sweetness with a zesty kick from fresh jalapeños and a splash of apple cider vinegar. Perfect for a quick yet impressive meal, this dish comes together in under 45 minutes and pairs beautifully with roasted veggies or fluffy mashed potatoes. Whether you’re cooking for family or entertaining guests, these juicy chops with their vibrant glaze are sure to steal the show.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 cup Grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 3 tablespoons Dijon mustard
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Apricot preserves
- 1 Fresh jalapeno, finely diced
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Water
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
In a shallow bowl, mix together the grated Parmesan cheese, panko breadcrumbs, garlic powder, salt, and black pepper.
Brush both sides of each pork chop generously with Dijon mustard, ensuring an even coating.
Dredge the mustard-coated chops in the Parmesan-breadcrumb mixture, pressing down gently to adhere the coating. Set the coated chops aside.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, sear the chops for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake the chops for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).
While the chops are baking, prepare the apricot-jalapeno sauce. In a small saucepan, combine the apricot preserves, diced jalapeno, apple cider vinegar, and water.
Heat the saucepan over medium heat, stirring frequently, until the mixture comes to a light simmer. Cook for 3-5 minutes, then stir in 1 tablespoon of butter to add richness. Remove from heat.
Once the chops are done, let them rest for 5 minutes before serving. Spoon the apricot-jalapeno sauce over the chops and garnish as desired.
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5478 mg | 238% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 92.4 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 997 mg | 77% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1545 mg | 33% | |
*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.
