Panko And Mustard Coated Pork Chops With Irish Champ Food

CRISPY BREADED BAKED PORK CHOPS

Steps:

• Preheat the oven 375° and have ready a rimmed sheet pan lined with nonstick aluminum foil. Also, have ready a breading station consisting of three shallow trays or pie plates.
• Pat the pork chop dry with a paper towel and sprinkle the seasoning blend evenly over both sides. Rub to adhere. Set aside while you prepare the breading trays.
• Add 1 cup of flour to the first tray. Add eggs, milk, and hot sauce to the second tray and whisk to combine. In the last tray, stir together panko bread crumbs, Kosher salt, and pepper.
• Dredge the seasoned pork chop in the flour tray, shaking off any excess, then dip it in the egg mixture (allowing excess to drip off), and back into the flour mixture. Then, back into the egg mixture once more, and lastly coat thoroughly in the Panko breadcrumbs.
• Transfer pork chops to the baking sheet and drizzle evenly with half of the olive oil. Turn the pork chops over, and drizzle with the remaining olive oil.Bake for 13 minutes. Flip the pork chops over, and bake for 13 minutes more. Allow to cool slightly, serve, and enjoy.

EASY BAKED PANKO PORK CHOPS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Place pork chops on a foil-lined baking sheet. Sprinkle with salt and spread a layer of Dijon mustard over each pork chop.
• In a small bowl, combine the breadcrumbs, garlic powder, poultry seasoning, salt, and pepper.
• Heat the olive oil in a skillet. When oil is warm, add the breadcrumb mixture. Sauté for several minutes, stirring constantly, until breadcrumbs just start to turn golden brown.
• Place a generous amount of toasted breadcrumbs on top of each pork chop.
• Bake at 375F for 20 minutes, or until pork chops are cooked through. (Cooking time may vary depending on the size & thickness of your pork chop).

MUSTARD-CRUSTED PORK CHOPS WITH ROASTED APPLES AND ONIONS

Steps:

• Position oven racks in the upper and lower third of the oven and preheat to 450 degrees F.
• Toss the apples and onion in a large bowl with 2 tablespoons of the oil, 1/2 teaspoon salt and a few grinds of pepper. Spread into an even layer on a rimmed baking sheet. Roast on the lower oven rack until tender and caramelized, 25 to 30 minutes.
• Meanwhile, toss together the panko, butter, whole-grain mustard, Dijon, thyme and a few grinds of pepper in a medium bowl until well combined (the breadcrumbs should hold together when squeezed). Season the pork chops generously on both sides with salt and pepper.
• Heat 2 tablespoons of oil in a large saute pan over medium-high heat until shimmering and very hot. Add the pork chops and cook, undisturbed, until well browned, 4 to 5 minutes. Flip the chops, then press some of the mustard-panko mixture onto the top of each chop. Transfer the saute pan to the upper rack of the oven and roast until the panko is browned and the pork reaches an internal temperature of 145 degrees F, 6 to 8 minutes more.
• Heat the remaining 1 tablespoon oil in another large saute pan over medium-high heat. Add the Swiss chard stems, a pinch of salt and a few grinds of pepper. Cook, stirring, until crisp-tender, about 2 minutes. Add the chard leaves and chicken broth and continue to cook, stirring, until the chard is wilted and the broth has almost completely evaporated, 2 to 3 minutes more. Stir in the vinegar, then season with salt and pepper.
• Divide the pork chops, apples and chard among 4 dinner plates. Spoon any pan juices from the chard over the vegetables and serve warm.

MUSTARD-CRUSTED PORK CHOPS

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a medium bowl mix together melted butter, chopped parsley, garlic powder or fresh minced garlic and 4 tablespoons (1/4 cup) prepared mustard; mix in fresh breadcrumbs.
• Spread the remaining 2 tablespoons mustard on both sides of pork chops (if desired you can slightly more than 2 tablespoons to spread on the chops) then season with salt and pepper.
• Arrange in roasting pan.
• Press about 1/4-cup of the breadcrumb mixture on top of each chop.
• Bake pork chops until cooked through (about 30-35 minutes).
• Preheat the broiler.
• Broil the pork chops (crust side-up) until golden brown, about 2 minutes (watch closely, they will burn easily!).
• Serve immediately.

PANKO PORK CHOPS

Steps:

• Place beaten eggs on a large plate.
• Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
• Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
• Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

HONEY MUSTARD-PANKO PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix mayonnaise, mustard, honey, paprika, and lemon juice for sauce together in a bowl.
• Mix panko bread crumbs and Parmesan cheese together on a plate. Place flour on a plate. Drizzle oil on pork chops; coat moistened chops in flour, followed by the honey mustard sauce, then followed by the panko mix. Sprinkled tops of breaded chops with rubbed sage, salt, and pepper. Transfer to a broiler pan.
• Bake the pork chops in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

CRISPY PANKO PORK CHOPS

Steps:

• Mix together eggs, milk and garlic and let set for flavors to mix.
• Place panko crumbs in a shallow dish.
• Salt and pepper pork chops to taste and dip in the egg mixture.
• Coat with Panko crumbs, then dip in egg again and coat with another layer of crumbs.
• Place chops on a plate and let them set for at least 10 minutes to set the coating.
• Heat oil in large skillet over medium high heat.
• Fry chops for about 3 to 4 minutes per side or until golden brown.
• Do not overcook; these will cook very quickly.

PANKO-CRUSTED MUSTARD PORK CUTLETS

Steps:

• Combine first 4 ingredients on plate.
• Whisk egg and 2 T water in medium bowl to blend.
• Whisk mayonnaise and Dijon mustard in small bowl.
• Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture.
• Transfer to plate.
• Heat oil in heavy medium skillet over med-high heat.
• Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side.
• Garnish with fresh sage, if desired, and serve with lemon wedges.