Go Back

Homemade Shake-and-Bake Pork Chops with Mustard Sauce

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main
Cuisine: American
Servings: 2 - 4
Author: Adapted by Pam / Original by MyRecipes


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


  • 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 the mustard sauce on the side. Enjoy.