Mustard Crusted Pork Chops

porkchops

This one’s for you, Mama Goose.

Recipes Published in
Bonnie Published by
  • 8 boneless center loin pork chops, 1/2" thick
  • 6 oz Panko bread crumbs
  • 4 T whole grain mustard
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1 tsp. paprika
  • 1/2 to 1 cup light cooking oil
  • Kosher salt and fresh ground pepper to taste

My mom is allergic to all things chicken. Depressing, right? Not so much when you consider that she can still eat these! This recipe originated as my attempt to recreate a meal we had at a South Lamar restaurant that incorporates locally-sourced ingredients for some of the best meals I’ve experienced. All modesty aside, my version comes pretty darn close.

The How-To

Whisk or sift together paprika and flour; set aside. Whisk together mustard, egg, and milk in a separate dish; set aside next to flour mixture. Empty panko crumbs into a third dish; set aside next to egg mixture.

Season both sides of pork chops with kosher salt and freshly ground pepper. Using tongs to prevent finger goo, dip chops one at a time in flour, then egg, then panko, thoroughly covering all sides of the chops with each layer of the crust.

Heat just enough oil to coat the bottom of a skillet over medium-high heat, plus another glug for good measure (about 1/3-1/2 cup for an 10-inch skillet). When oil is hot enough (you can drop a piece of that goo that stuck to your tongs in it, and it will sizzle and start to brown), place a few of your breaded chops into the oil for 1-2 minutes or so per side until the crust turns a nice golden brown. Add more oil to the pan and let it heat a bit before the next batch. If your chops are thicker than 1/2 inch, you’ll want to place them on a baking sheet (after browning both sides) and throw them into a 350* oven for 5 minutes or so to make sure they’re cooked through. Yields 2-4 servings.

Notes

Panko (Japanese) bread crumbs are crunchier and thus create a better crust than the powdery breadcrumbs you get in the box from Progresso or Pepperidge Farm. You can find the Panko crumbs at just about any grocery store on the “ethnic foods” aisle, usually on the bottom shelf. If you can’t find them for some bizarro reason, just cut half a loaf of french bread into big cubes, throw into a food processor and let her rip. If your bread is fresh, it may need a few minutes in a 350* oven to dry out and crisp up before breading chops.

These chops are a great entree to use when you’re roasting veggies, since you won’t have to juggle things in and out of the oven, which can throw off baking times. I find that sauted greens and/or roasted anything–carrots, onions, tomatoes, asparagus–make great pork chop partners.

Stick to light cooking oils like Crisco or Smart Balance as they have a lighter taste and texture than olive oil, which can weigh the chops down and make them feel greasy. My personal preference is Smart Balance which has more heart healthy omegas than a prenatal vitamin. Why spoil a perfect meal with guilt?

9 Responses to “Mustard Crusted Pork Chops”

  • Edward Stedman:

    Nice recipe. Mustard is my staple when cooking pork.

  • davatron5000:

    wow.

  • Beth Price:

    This looks great! Curious…What was the restaurant on South Lamar?

  • Bonnie:

    Olivia on South Lamar. Do yourself a favor and eat there soon. http://olivia-austin.com/

  • Trent:

    Yes Yes! Olivia is one of the best restaurants I’ve been to in or out of Austin. We’ve seen them gathering ingredients at the farmers markets on saturday mornings, and every meal I’ve had there has been just great. Their menu changes frequently, all part of their usage of locally sourced, seasonal ingredients.

  • Mal:

    Bonbon… I just made these! Very, VERY awesome!

  • Caton:

    Great recipe! Mal made it tonight. It was delicious. This site is awesome. I still am looking forward to the book!

  • Liz:

    i will be cooking these soon and very soon…
    i second (or third) olivia! best restaurant in texas, i think.. can i be that bold?

  • Flavoring Chicken and Pork With Mustard | Food For Thought:

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