Panko And Mustard Coated Pork Chops With Irish Champ Recipes

EASY BAKED PANKO PORK CHOPS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Place pork chops on a foil-lined baking sheet. Sprinkle with salt and spread a layer of Dijon mustard over each pork chop.
• In a small bowl, combine the breadcrumbs, garlic powder, poultry seasoning, salt, and pepper.
• Heat the olive oil in a skillet. When oil is warm, add the breadcrumb mixture. Sauté for several minutes, stirring constantly, until breadcrumbs just start to turn golden brown.
• Place a generous amount of toasted breadcrumbs on top of each pork chop.
• Bake at 375F for 20 minutes, or until pork chops are cooked through. (Cooking time may vary depending on the size & thickness of your pork chop).

HONEY MUSTARD-PANKO PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix mayonnaise, mustard, honey, paprika, and lemon juice for sauce together in a bowl.
• Mix panko bread crumbs and Parmesan cheese together on a plate. Place flour on a plate. Drizzle oil on pork chops; coat moistened chops in flour, followed by the honey mustard sauce, then followed by the panko mix. Sprinkled tops of breaded chops with rubbed sage, salt, and pepper. Transfer to a broiler pan.
• Bake the pork chops in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

CRISPY BREADED BAKED PORK CHOPS

Steps:

• Preheat the oven 375° and have ready a rimmed sheet pan lined with nonstick aluminum foil. Also, have ready a breading station consisting of three shallow trays or pie plates.
• Pat the pork chop dry with a paper towel and sprinkle the seasoning blend evenly over both sides. Rub to adhere. Set aside while you prepare the breading trays.
• Add 1 cup of flour to the first tray. Add eggs, milk, and hot sauce to the second tray and whisk to combine. In the last tray, stir together panko bread crumbs, Kosher salt, and pepper.
• Dredge the seasoned pork chop in the flour tray, shaking off any excess, then dip it in the egg mixture (allowing excess to drip off), and back into the flour mixture. Then, back into the egg mixture once more, and lastly coat thoroughly in the Panko breadcrumbs.
• Transfer pork chops to the baking sheet and drizzle evenly with half of the olive oil. Turn the pork chops over, and drizzle with the remaining olive oil.Bake for 13 minutes. Flip the pork chops over, and bake for 13 minutes more. Allow to cool slightly, serve, and enjoy.

PANKO-CRUSTED MUSTARD PORK CUTLETS

Steps:

• Combine first 4 ingredients on plate.
• Whisk egg and 2 T water in medium bowl to blend.
• Whisk mayonnaise and Dijon mustard in small bowl.
• Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture.
• Transfer to plate.
• Heat oil in heavy medium skillet over med-high heat.
• Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side.
• Garnish with fresh sage, if desired, and serve with lemon wedges.

PANKO-CRUSTES MUSTARD PORK CUTLETS

Steps:

• Combine first 4 ingredients on plate. Whisk egg and 2 tablespoons water in medium bowl to blend. Whisk mayonnaise and mustard in small bowl. Dredge pork cutlets with mayonnaise-mustard mixture; dip into beaten egg, then coat cutlets with panko crumb mixture. Transfer to plate.
• Heat oil in heavy medium skillet over medium-high heat. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side. Transfer pork cutlets to 2 plates. Garnish with sage sprigs, if desired. Serve with lemon wedges.

PANKO PORK CHOPS

Steps:

• Place beaten eggs on a large plate.
• Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
• Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
• Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK CHOPS WITH MUSTARD CRUST

Steps:

• Preheat oven to 350°F. Oil 13x9x2-inch roasting pan. Mix melted butter, parsley and 2 tablespoons mustard in medium bowl. Mix breadcrumbs.
• Spread remaining 1 tablespoon mustard on both sides of pork chops. Sprinkle pork chops with salt and pepper. Arrange in prepared roasting pan.
• Press 1/4 of breadcrumb mixture atop each pork chop. Bake pork chops until cooked through, about 35 minutes.
• Preheat broiler. Broil pork chops, crust side up, until golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.