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Homemade Shake-and-Bake Pork Chops with Mustard Sauce

Homemade Shake-and-Bake Pork Chops with Mustard Sauce

When I saw this recipe for homemade shake-and-bake-pork chops with mustard sauce on MyRecipes it took me back to my early days of dating my husband and making him the boxed version of shake & bake pork chops with canned green beans. I was very excited to surprise my husband with this updated version of an old favorite. The homemade seasoning was simple to throw together and I luckily had all the ingredients on hand. I made the mustard sauce while the pork was baking and the two paired beautifully together. My entire family seriously loved these tender and juicy chops with the crisp and flavorful coating dipped in the tangy and delicious mustard sauce. I served a fancy version of green beans and garlic rice with these delicious pork chops and the whole meal was wonderful.

Homemade Shake-and-Bake Pork Chops with Mustard Sauce

How to Make Homemade Shake-and-Bake Pork Chops with Mustard Sauce

Preheat the oven to 425 degrees. Place a wire rack on a baking sheet then coat the rack with cooking spray.

Stir together the panko crumbs, olive oil, 2 teaspoons of salt, 1 teaspoon of black pepper, oregano, parsley, garlic powder, paprika, and onion powder in a large zip lock bag. Seal the bag and shake very well to mix the ingredients thoroughly.

Season both sides of the pork chops with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Place a chop in the bag and shake to coat both sides very well. Carefully place the coated chop on the prepared wire rack and repeat with the remaining pork chop.

Homemade Shake-and-Bake Pork Chops with Mustard Sauce

Bake the pork chops for 15 minutes; carefully turn chops over and continue to bake for another 10-12 minutes, or when a meat thermometer registers 145-155 degrees, per your desired degree of doneness. Remove from the oven and let the pork rest.

Make the mustard sauce while the pork chops are baking by melting the butter in a medium skillet over medium heat. Add the shallot and saute for 2-3 minutes or until softened. Add the garlic and cook, stirring constantly, for 1 minute. Increase the heat to medium-high; add broth, and bring to a boil for 1 minute.

Stir in the mustard, cream, and lemon juice, and cook, stirring occasionally for 2-3 minutes or until the sauce is slightly thickened. Taste and season with sea salt and freshly cracked pepper, to taste then add the parsley and stir to combine.

Serve the pork with mustard sauce on the side. Enjoy.

Homemade Shake-and-Bake Pork Chops with Mustard Sauce

Homemade Shake-and-Bake Pork Chops with Mustard Sauce

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main
Cuisine: American
Servings: 2 - 4
Author: Adapted by Pam / Original by MyRecipes

Ingredients

Shake-and-Bake Pork Chops:

  • 1 ¼ cup plain panko crumbs
  • 3 tbsp olive oil
  • 2 ¼ tsp sea salt, divided
  • 1 ⅛ tsp black pepper, divided
  • ½ tsp dried oregano
  • ½ tsp dried parsley
  • ½ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp onion powder
  • 2 bone-in pork loin chops, (1/2-inch thick)

Mustard Sauce:

  • 2 tbsp butter
  • 1 large shallot, minced
  • 1 clove of garlic, minced
  • 1 cup chicken broth
  • 3 tbsp Dijon mustard
  • 2 tbsp heavy cream
  • 2 tsp fresh lemon juice
  • Sea salt and freshly cracked pepper, to taste
  • 1 tbsp fresh parsley, chopped

Instructions

  • Preheat the oven to 425 degrees. Place a wire rack on a baking sheet then coat the rack with cooking spray. 
  • Stir together the panko crumbs, olive oil, 2 teaspoons of salt, 1 teaspoon of black pepper, oregano, parsley, garlic powder, paprika, and onion powder in a large zip lock bag. Seal the bag and shake very well to mix the ingredients thoroughly. 
  • Season both sides of the pork chops with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Place a chop in the bag and shake to coat both sides very well. Carefully place the coated chop on the prepared wire rack and repeat with the remaining pork chop. 
  • Bake the pork chops for 15 minutes; carefully turn chops over and continue to bake for another 10-12 minutes, or when a meat thermometer registers 145-155 degrees, per your desired degree of doneness. Remove from the oven.
  • Make the mustard sauce while the pork chops are baking by melting the butter in a medium skillet over medium heat.
  • Add the shallot and saute for 2-3 minutes or until softened. Add the garlic and cook, stirring constantly, for 1 minute. Increase the heat to medium-high; add broth, and bring to a boil for 1 minute.
  • Stir in the mustard, cream, and lemon juice, and cook, stirring occasionally for 2-3 minutes or until the sauce is slightly thickened. Taste and season with sea salt and freshly cracked pepper, to taste then add the parsley and stir to combine.
  • Serve the pork with mustard sauce on the side. Enjoy. 
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8 Comments

  1. I’m definitely going to try this. Back in the day, I had a recipe for pork chops with just a bread crumb coating glued on with mustard. They were baked in the oven too. What I don’t get is that sometimes they came out crispy (good) and sometimes soggy (bad). I never did figure out why. Any guesses?

    I love pork chops!

  2. Oh, I would really like this. Appreciate the homemade shake recipe – so much tastier and healthier than store-bought.

  3. I haven’t heard “shake and bake” in a long time and your homemade version looks very good – as does the sound of the sauce.

  4. 5 stars
    My husband usually hates pork chops and he devoured these chops, they are AMAZING!! So crispy, so flavorful and simple!

    1. Chrissy,

      Thanks for taking the time to let me know. I’m so glad you and your husband enjoyed them.

      -Pam

  5. 5 stars
    Just delicious. Followed the recipe to the letter and my husband and I loved the crispy coating and mustard sauce. I shared the recipe with a friend and she and her husband have also added it to their favorite meal list.

    1. Virginia,

      Thank you for taking the time to let me know. I’m so glad you, your husband, and your friends enjoyed this recipe.

      -Pam