- 5 boneless pork chops (about 3/4 inch thick)
- 3 tablespoons canola oil
- 1 cup italian style bread crumbs
- 1/3 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 eggs
- 2 tablespoons dijon mustard
PER SERVING *
|Calories310Calories from Fat170|
|% DAILY VALUE*|
|Calories from Fat170|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Barrett Brown 10 days ago
I pan fried the chops. Nice and flavorful
Claire C. 3 Oct
This was great! My husband loved it. I listened to the reviews and baked this on a rack instead of on a pan. In lieu of oil in the pan, I spritzed a very small amount of oil on the breaded chops before baking. To keep from overcooking the chops, I turned the oven from bake to broil for the last few minutes while I waited for the meat thermometer to come to temp. Juicy and delicious.
Ben Schlough 20 Sep
I tried baking the pork chops as the recipe suggests but the breading came out too soft and the pork was over cooked. They turned out better when I dropped them in the deep fryer and added more mustard to the egg wash.
Hey Amber 31 Aug
It was moist and tasted good but I didn’t taste the mustard to much and I think it needed some zest.
Pamela Roberts 19 Mar
This is a very good recipe I used Panko crumbs and cooked them on a rack to help with browning.
Angela 19 Mar
A pork chop with substance!
Heather Harding 8 Oct 2017
Amazing! Just have to be careful to keep the breading on the chop when flipping during baking.
Emily 12 Mar 2017
Easy and very tasty! I seasoned the pork with salt, pepper, and garlic before dredging and it came out very flavorful. Would definitely make again.