Dijon and Panko Crusted Pork Loin Chops

05 Apr Dijon and Panko Crusted Pork Loin Chops

Thanks to a very busy teaching schedule, I’ve been creating new original recipes, but haven’t had a chance to share them with you! In an effort to create more balance, I’m trying to set aside specific blocks of time dedicated to keeping you up to date with my latest and greatest recipes, as well as fitness and healthy lifestyle tips.

I’ve made this particular recipe a few times since I created it, and its been fabulous each time. Originally, I was looking for an alternative to shake and bake chops; as a kid we had shake and bake chops with a side of scalloped potatoes (from a box, because thats just how it was). A few years ago, I set out to make scalloped potatoes from scratch, and they are way more work that way LOL. Instead of potatoes, I pair these pork chops with sautéed cabbage, onions and apple (another original that you’ll find on here) and whipped sweet potatoes.

I used a shallow bowl, you can easily create a more “shake” approach by mixing the panko and flour in a large bag, and adding the pork chops dredged in mustard and shaking (make sure you seal the bag prior to shaking, not that I have ever done that…). I hope you and your family enjoy these as much as mine did!

Dijon and Panko Crusted Pork Loin Chops

• Preheat oven to 400 and prepare baking sheet 
• Mix 1 cup panko and 2 tablespoons flour, salt and pepper in a shallow bowl

• Liberally smear 3 tablespoons of dijon mustard on all the pork chop
  
• Dredge each pork chop in panko flour mixture, baking sure the entire chop is well coated
• Place each pork chop on prepared baking rack 
• Bake at 400 for 30 mintutes, or until the internal temperature reaches 145 degrees.

Dijon and Panko Crusted Pork Loin Chop 

Ingredients

1 cup Panko

2 Tablespoons all purpose flour

3 Tablespoons Dijon Mustard

1 Lb. Boneless Pork loin chops

salt and pepper to taste

Olive Oil spray

Directions

• Preheat oven to 400, and prepare baking sheet (using a wire rack on top of a baking sheet, spray rack with nonstick spray)
• Combine panko, flour, a pinch of salt and a little pepper in a shallow bowl
• Smear pork chops liberally with mustard, then dredge in panic mixture to coat. Place each chop on prepared rack.
• Bake at 400 for approximately 30 minutes, or until internal temperature reaches 145 degrees.

Nutrition (per 4 ounces chop)

Calories 317 Carbs 9.7g Fat 15g Protein 31g

[powr-hit-counter id=e896a1aa_1522984777876]