Pork Chops with Mustard Crumbs
Transform your weeknight dinners with these irresistible Pork Chops with Mustard Crumbs—a perfect fusion of savory flavors and crunchy textures. Juicy, bone-in pork chops are slathered with tangy Dijon mustard and topped with a golden crust of panko breadcrumbs infused with garlic, onion, fresh parsley, and a touch of buttery richness. The secret lies in the easy yet flavorful breadcrumb topping, which crisps up beautifully in the oven, creating a satisfying crunch with every bite. Ready in just 45 minutes, this recipe is both simple and elegant, making it ideal for a cozy family dinner or an impressive meal for guests. Pair these baked beauties with roasted vegetables or a crisp side salad for a wholesome, restaurant-worthy plate. Perfect for pork lovers searching for flavorful oven-baked recipes with a gourmet touch!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 3 tablespoons Dijon mustard
- 3 cups panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Pat the pork chops dry with a paper towel and season both sides evenly with salt and black pepper. Set aside.
In a small bowl, combine Dijon mustard with one tablespoon of olive oil. Mix well and spread a thin layer of the mixture evenly over the top of each pork chop.
In another mixing bowl, combine panko breadcrumbs, garlic powder, onion powder, fresh parsley, the remaining tablespoon of olive oil, and melted butter. Stir until the breadcrumbs are evenly moistened.
Place the pork chops on the prepared baking sheet. Press a generous amount of the breadcrumb mixture onto the mustard-coated side of each pork chop, patting gently to help the crumbs adhere.
Transfer the baking sheet to the preheated oven and bake the pork chops for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer and the breadcrumbs are golden brown.
Remove the pork chops from the oven and let them rest for 3-5 minutes before serving.
Serve warm, garnished with extra fresh parsley if desired. Pair with roasted vegetables or a side salad for a complete meal.
Nutrition Facts
Calories |
3007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 4896 mg | 213% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.9 g | ||
| Protein | 214.8 g | 430% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2659 mg | 57% | |
*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.
