Panko Breaded Pork Chops Recipe

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Panko Breaded Pork Chops

A pinch of mustard gives these pork chops just the right hint of flavor. And a Panko breading crisps up nicely when fried in a cast iron pan. Serve chops for dinner with green beans and a side salad.

Prep

Minutes

Cook

Minutes

Makes

Servings

Ingredients

4 Coleman Natural Boneless Pork Chops
3/4 cup bread flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons Dijon mustard
3 tablespoons water
3/4 cup panko breadcrumbs
3 tablespoons flat leaf parsley, finely chopped
1 tablespoon fresh tarragon, finely chopped
1/4 cup canola oil

Made with Our

Step 1

Preheat oven to 425 F. Place flour, salt and pepper on a plate and mix with a fork to combine. In a medium sized bowl, combine mustard and water. On another plate, combine panko crumbs, parsley and tarragon.

Step 2

Dredge each chop in the flour mixture, then dip into mustard and water mixture, then into panko and herb mixture until coated on both sides.

Step 3

Heat oil in heavy-bottomed skillet (preferably cast iron) until quite hot but not smoking. Cook chops for 5 to 6 minutes on each side, until cooked through and nicely browned. Serve immediately with your favorite side dishes.