Food and Recipes Meat Pork and Ham Breaded Pork Chops Are The Best Dinner Idea Be the first to rate & review! Ready in about 30 minutes, breaded pork chops are sure to be a family favorite. Don't skip the easy mustard-cream sauce. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a chef and recipe developer in the Dotdash Meredith Food Studios. She's an expert in menu development, intimate and high-volume dinner services. She's versed in food safety, restaurant management, testing, tasting, and dietary restrictions. Southern Living's editorial guidelines Published on August 15, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 20 mins Total Time: 30 mins Servings: 4 Breaded pork chops are crispy and well seasoned. Panko breadcrumbs, mixed with paprika and garlic powder, add to the golden hue of the breading and ensure you get an excellent color pay off after a pan fry. An easy, creamy mustard sauce is a hit when poured over top of these zesty chops. Plus, the Dijon mustard rubbed on the pork chops helps the panko adhere easily and adds another layer of flavor. Learn how to make breaded pork chops, and get our suggestions for how to serve them for the ultimate Southern dinner. Ingredients for Breaded Pork Chops For these breaded pork chops, most of the ingredients are in the breading, adding loads of savory flavor. We also included a recipe for a mustard sauce, but you can skip that if you want. Here's the full list: Panko breadcrumbs: These breadcrumbs, which are made from a specific type of white bread, are extra crispy and best for pan-fried chops because of their great texture.Dried parsley, paprika, dried oregano, garlic powder, and onion powder: This combination of spices and herbs provide a wonderful savory flavor in the breading mixture.Kosher salt and black pepper: For seasoning.Bone-in pork loin chops: Bone-in chops cook evenly. You can use boneless chops, but you should watch them closely so they don't overcook; boneless chops cook quickly.Dijon mustard: Used in both the cream sauce and to help adhere the breading on the pork chops.Salted butter: For sautéing the shallots. Lends the sauce a rich base.Shallot: Adds a mild onion flavor to the sauce.Chicken broth: For adding a savory flavor to the Dijon sauce and making enough sauce for four pork chops.Heavy cream: Adds a rich creaminess to the sauce.Lemon juice: Brightens up the cream sauce.Parsley: A lovely final note of herby freshness for the sauce.Olive oil: For frying the breaded pork chops. You can use other neutral oils like canola oil or avocado oil. Caitlin Bensel; Food Stylist: Torie Cox How To Make Breaded Pork Chops Breaded pork chops are a fast and quick weeknight dinner option. Here are the highlights of the recipes; the full instructions are further below: Step 1. Add breading to the pork chops: In a zip-top bag, combine the panko breadcrumbs and seasonings. Shake well to combine. Brush pork chops with mustard. Add two pork chops to the breading mixture, and shake to coat. Repeat with the other pork chops, and set breaded chops aside.Step 2. Make mustard sauce: In a skillet, cook shallots in butter until tender. Add broth and boil, then add cream, lemon juice, and remaining Dijon mustard. Cook until slightly thickened, and remove from heat. Add parsley.Step 3. Cook the pork chops: Warm oil in a nonstick skillet, and cook pork chops in batches of two until golden brown on the outside and 140°F at the thickest part of the chop. Repeat with the other two chops.Step 4. Serve: Immediately serve the pork chops with mustard sauce. How Long To Cook Breaded Pork Chops This recipe calls for pork chops that are about half an inch thick. At this thickness, the breaded pork chops will cook in about 6 to 8 minutes, or until the thickest part of the meat reaches 140°F. If you use thicker or thinner pork chops, you'll have to adjust cooking times to get them cooked through. How To Store and Reheat Breaded Pork Cops Store leftover breaded pork chops in an airtight container for up to three days. Reheat them in an air fryer at 400°F in two batches for 5 minutes. The air fryer will help make the breading crisp again. You can also reheat breaded pork chops in a 350°F oven until warmed through, which takes about 10 minutes. The breading might not be as crisp but will still be better than chops heated in a microwave. What's the Best Cut of Meat for Breaded Pork Chops? We call for bone-in pork loin chops for this recipe because they cook evenly and quickly. You can also substitute those for boneless pork chops or center-cut pork chops. Adjust cooking times accordingly, and use an instant-read meat thermometer to monitor the internal temperature of the chops. What To Serve With Breaded Pork Chops The mustard-cream sauce for the breaded pork chops is a great start to finishing off your dinner plate. We also suggest you serve with mashed potatoes and Southern-style green beans, or try roasted fingerling potatoes and creamy lima beans. Ingredients 3 cups panko breadcrumbs (such as Kikkoman) 1 tsp. dried parsley 1 tsp. paprika 1/2 tsp. dried oregano 1/2 tsp. garlic powder 1/2 tsp. onion powder 2 1/4 tsp. kosher salt, divided 1 1/8 tsp. ground black pepper, divided 4 (1/2-in.-thick) bone-in pork loin chops 1/4 cup plus 3 Tbsp. Dijon mustard, divided 2 Tbsp. salted butter 1 large shallot, finely chopped 1 cup reduced-sodium chicken broth 2 Tbsp. heavy cream 2 tsp. fresh lemon juice 1 Tbsp. chopped fresh flat-leaf parsley 1/2 cup olive oil Directions Make breading mixture: Combine panko, dried parsley, paprika, dried oregano, garlic powder, onion powder, 2 teaspoons of the salt, and 1 teaspoon of the pepper to a 1-gallon zip-top plastic freezer bag; seal and shake until well combined. Caitlin Bensel; Food Stylist: Torie Cox Shake pork chops in breading mixture: Sprinkle pork chops on both sides with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub 3 tablespoons of the Dijon mustard all over each pork chop. Place 2 chops in breadcrumb mixture in bag, and shake to coat well. Caitlin Bensel; Food Stylist: Torie Cox Transfer to a plate. Repeat with remaining pork chops. Set aside at room temperature until ready to use. Caitlin Bensel; Food Stylist: Torie Cox Make mustard sauce: Melt butter in a medium skillet over medium. Add shallot, and cook, stirring constantly, until softened, about 3 minutes. Increase heat to medium-high; add broth, and bring to a boil. Boil 1 minute. Stir in cream, lemon juice, and remaining 1/4 cup Dijon mustard and cook, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and stir in parsley. Cover and keep warm until ready to serve. Caitlin Bensel; Food Stylist: Torie Cox Cook breaded pork chops: Heat 1/4 cup of the oil in a large nonstick skillet over medium until shimmering. Add two pork chops and cook, flipping halfway through, until crispy and golden brown on both sides and internal temperature reads 140°F, 6 to 8 minutes. Transfer to a serving platter. Carefully wipe skillet clean with a paper towel. Repeat with remaining oil and pork chops. Serve with prepared mustard sauce. Caitlin Bensel; Food Stylist: Torie Cox Rate It Print