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Homemade Shake-and-Bake Pork Chops with Mustard Sauce
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Homemade Shake-and-Bake Pork Chops with Mustard Sauce

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

Equipment

  • Baking Sheet
  • Wire Cooling Rack
  • Meat Thermometer
  • Small Saucepan

Ingredients

Shake-and-Bake Pork Chops:

  • 1¼ cup plain panko crumbs
  • 3 tbsp olive oil
  • 2¼ tsp sea salt, divided
  • 1⅛ 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 cooling rack on a baking sheet, then coat it with cooking spray.
  • Make the panko mixture by stirring 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.
  • Season both sides of the pork chops with the remaining ¼ teaspoon of salt and 1/8 teaspoon pepper.
  • Coat the chops by placing them in the bag with the panko mixture, sealing, and shaking to coat both sides evenly.
  • Carefully place the coated chop on the prepared wire cooling rack and repeat with the remaining pork chop.
  • Bake the pork chops for 15 minutes.
  • Carefully turn chops over and continue baking for 10-12 minutes, or until a meat thermometer registers 145-155 degrees, to your desired degree of doneness.
  • Remove from the oven and allow it to rest while you prepare the sauce.
  • Make the mustard sauce while the pork chops are baking by melting the butter in a small saucepan over medium heat. Add the shallot and cook 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 stir in the parsley.
  • Serve the pork with mustard sauce on the side. Enjoy.