Food and Recipes Recipes Homemade Shake-and-Bake Pork Chops with Mustard Sauce Be the first to rate & review! This recipe for breaded pork chops gives the meat a nice crunch. Serve with homemade mustard sauce and green beans. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on January 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: Alison Miksch Hands On Time: 20 mins Total Time: 50 mins Yield: 4 servings Ingredients 1 1/4 cups panko (Japanese breadcrumbs) 3 tablespoons olive oil 1/2 teaspoon dried oregano 1/2 teaspoon dried parsley 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 1/4 teaspoons kosher salt, divided 1 1/8 teaspoons freshly ground black pepper, divided 4 (1/2-inch-thick) bone-in pork loin chops 2 tablespoons butter 1 large shallot, minced 1 cup reduced-sodium chicken broth 1/4 cup Dijon mustard 2 tablespoons heavy cream 2 teaspoons fresh lemon juice 1 tablespoon chopped fresh flat-leaf parsley Directions Preheat oven to 425°. Stir together first 6 ingredients, 2 tsp. salt, and 1 tsp. pepper in a bowl. Transfer mixture to a 1-gal. zip-top plastic freezer bag. Sprinkle pork chops on both sides with remaining 1/4 tsp. salt and 1/8 tsp. pepper. Place 2 chops in breadcrumb mixture, and shake to coat well. Place chops on a wire rack on a baking sheet. Repeat with remaining chops. Bake at 425° for 15 minutes; turn chops over, and bake 10 more minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 5 minutes. Melt butter in a medium skillet over medium heat. Add shallot, and sauté 3 minutes or until softened. Increase heat to medium-high; add broth, and bring to a boil. Boil 1 minute. Stir in mustard, cream, and lemon juice, and cook, stirring occasionally, 2 to 3 minutes or until sauce is slightly thickened. Stir in chopped parsley. Serve immediately with pork chops. Rate it Print