Check out this easy pork chop recipe that can be prepped and cooked in under an hour. Simple ingredients that you may already have on hand combined with full flavors of Parmesan Cheese and bread crumbs produce a juicy and flavorful pork chop.
Parmesan Mustard Breaded Pork Chops
A thought came to me the other night as 5 o’clock approached and I had not planned anything for dinner. I had two options. Pork chops or chicken, both of which needed to defrost. If you ask my family what they think about chicken at the moment, the answer will be something of disgust. I guess it’s time to give them some variety in their diet.
As I searched high and low in the spice cabinet, a parmesan mustard breaded pork chop recipe came to mind. It was literally as if the spice cabinet was throwing spices at me and begging me to coat my beautiful bone in pork chops in bread crumbs, parmesan cheese, garlic powder, dry mustard and s&p. Actually, my spices were not put away correctly after the last use and they just fell out of the cabinet. Either way, this parmesan mustard breaded pork chop recipe is a win.
My pork chop variations previously included fried and BBQ. Fried is not the healthiest option and BBQ can only be done about once or twice a month before the family complains. The traditional shake and bake recipe can be expensive and who knows what’s actually in the ingredients. Here is my tasty and healthy alternative to making parmesan mustard breaded pork chops using common spices you may already have in your cabinet!
Get a printable copy of this recipe at the bottom of this post!
You will want to start with thawed pork chops. This recipe works well with bone-in or boneless pork chops. Prep time will take you about 10 minutes and cook time about 40 minutes. After, you will have crispy and tasty pork chops that are ready to serve with any side item.
Normally I would have more pictures of my recipe, however my family devoured the pork chops before they had a chance to get their glamour shots for the blog.
Here are a few points to help you prepare your pork chops.
Prepare dry ingredients ahead of time. Mix all dry ingredients in a square Tupperware bowl or a gallon sized Ziploc bag. Use 2 separate bowls for your wet ingredients that include 2 eggs and a half cup of milk. Make sure you line your bowls up as wet ingredients, dry ingredients and then a cookie sheet with a piece of aluminum foil.
This process made it easier for me to prepare my pork chops because it was like a mini assembly line.
A few of the items I use every day in the kitchen are definitely worth mentioning below. Having a good set of baking sheets is key for recipes like this and I always line them with aluminum foil to cut the cleanup time in half. A good set of tongs can make things like grilling and frying a breeze. And last but not least, salt and pepper shakers. Did you know that I have a rotational set of S&P shakers that come out for each season? It’s true. I can’t pass up a unique set of salt & pepper shakers and have a mini collection of them. Right now I am using mini mason jar s&p shakers for spring/summer.
My parmesan mustard breaded pork chops pair perfectly with a mixed green salad and a veggie like corn on the cob or loaded mashed potatoes. I would love to hear your thoughts on this recipe and would love it if you shared your pork chop pictures with me on my Facebook page!
- Bone in or boneless pork chops (4) - (I prefer to have at least a half inch or more in thickness)
- Grated Parmesan Cheese - ½ cup
- Garlic Powder - 2 tsp
- Dry Mustard - 1 tsp
- Salt & Pepper - to taste
- Milk - ½ cup
- 2 Eggs
- Fresh Bread Crumbs - 1 cup to 1½ cups depending on pork chop thickness (can use plain or italian seasoned crumbs)
- *extra: non-stick cooking spray, aluminum foil and a large baking sheet
- Grab 2 shallow bowls, one for milk and one for eggs
- Grab a gallon size Ziploc bag to mix and shake your pork chops in
- Add a ½ cup of milk to the first bowl
- Crack and scramble 2 eggs in the second bowl with a fork
- Put all dry ingredients into the gallon sized Ziploc bag, seal shut so there is air in the bag and shake until ingredients are evenly mixed.
- One at a time, dip your chops into the mix then egg then dry mix, seal the Ziploc bag and shake to ensure an even coat of breading on each pork chop.
- Spray non-stick spray on a sheet of aluminum foil and then line it on a baking sheet.
- Position pork chops on your baking sheet and put in pre-heated oven.
- Bake at 350 degrees for about 35 to 40 minutes depending on pork chop thickness.
- Pork chops will be very light pink to white in color when cut in to and juice will run clear to let you know they are done cooking.
I checked on my pork chops at about 15 minutes because this particular batch was made with about a half inch thick chops.