Avery's Mustard Pork Chops Recipe

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Avery's Mustard Pork Chops

Avery Davis-Fletcher


I have to cook each week for clients who can have little fat, little to no salt, and very little seasoning. It can be a real challenge to come up with dishes that meet this criterion. I came up with this recipe for mustard pork chops. We all think they are quite tasty. I serve these with steamed rice and a green vegetable.

★★★★★ 1 vote
10 Min
10 Min


1/2 tsp
granulated onion
1/2 tsp
seasoned garlic salt or granulated garlic for a no salt version
1/2 tsp
ground black pepper
1-1/2 tsp
(approx) prepared yellow mustard
4 medium
pork chops or pork steaks
1/2 c
plain bread crumbs
1/2 c
1-2 Tbsp
shortening or cooking oil


1Mix together garlic seasoning, pepper, and granulated onion. Divide in two.
2Sprinkle half of the seasoning mix on both sides of the pork chops/steaks.
3Mix together the flour, bread crumbs, and the remaining seasoning.
4After seasoning the pork chops/steaks, rub a thin coating of the yellow mustard on each side of each chop/steak.
5Coat each chop/steak in the flour/bread crumb mixture. Allow to sit for a couple of minutes while your skillet heats.
6Add oil/shortening to hot skillet and allow the oil/grease to get hot.
7Fry the chops/steaks approximately 2 minutes on each side and remove from heat when done. (170 degrees on a meat thermometer)
8Mix any remaining bread crumbs/flour mixture into the hot grease and brown until light, golden brown. Add approximately one cup of water slowly while stirring. Stir until smooth, and then add about 1/4 cup of milk to make a nice gravy. Serve over the chops/steaks if desired.
9Note: I use vegetable oil and a very hot skillet. Almost no grease is absorbed by the chops/steaks. For even less fat, you could also use a non-stick skillet sprayed with a cooking spray.

About this Recipe

Course/Dish: Pork, Steaks and Chops
Other Tag: Quick & Easy