Baked Breaded Pork Chops

5
(11 ratings)
Prep
Time
Total Time
Number Of
Ingredients
5
Servings4

Succulent boneless pork chops glazed with spicy brown mustard then lightly coated with double toasted, seasoned panko breadcrumbs

Ingredients
  • 1 cup panko bread crumbs
  • PAM® Original No-Stick Cooking Spray
  • 3 tablespoons mayonnaise
  • 3 tablespoons Gulden's® Spicy Brown Mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon herbes de Provence
  • 1/2 teaspoon ground black pepper
  • 4 boneless, center-cut pork chops, 1/2-inch thick (4 chops = 1 lb)
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Directions
  1. Preheat oven to 350°F. Spray baking sheet with cooking spray. Spread bread crumbs evenly on baking sheet; bake 5 to 7 minutes or until bread crumbs are toasted. Remove from oven, cool completely. INCREASE oven temperature to 425°F.
  2. Mix mayonnaise and mustard in shallow dish. Place cooled crumbs in another shallow dish; mix in salt, herbes de Provence and pepper.
  3. Dip pork chops into mustard mixture, covering all sides. Coat with crumb mixture; place on baking sheet.
  4. Bake 12 to 15 minutes or until pork chops reach an internal temperature of 160°F and juices run clear.
Cook's Tips

For extra crispy pork chops, place a baking rack on baking sheet and spray rack with cooking spray. Bake chops on rack as directed in Step 4.

Cook's Tips

For extra crispy pork chops, place a baking rack on baking sheet and spray rack with cooking spray. Bake chops on rack as directed in Step 4.

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Nutrition Information
Calories: 284 View complete nutrition information
Reviews (5)

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Overall Rating

TamaRose August 26, 2014

Easy to make and great to eat. It came out soft and tender and my pork chops never turn out this good!Thank you Pam!

Anonymous May 04, 2014

Great recipe! I substituted Goya Saxon for the herbed de Provence and it was so tasty.

dave January 31, 2014

Tried this for supper tonight. I am NOT a cook but I can follow a recipe. This turned out GREAT. Served it with bacon buttermilk smashed potatoes.

Anonymous January 23, 2014

I absolutely love this recipe. If you don't have herbes de Provence, you can improvise. That's what I do. It comes out PERFECT!

Anonymous September 14, 2013

My husband and I love this dish. In fact, it's his favorite main course!