Real Recipes From Real Home Cooks ®

crunchy smoky pork chops

(14 ratings)
Blue Ribbon Recipe by
Lillian Russo
Long Island, NY

Most of my recipes are born from my cravings. And tonight I was craving something crunchy and smoky... so this worked out perfectly! My whole family loved this!

Blue Ribbon Recipe

These are some perfectly moist breaded pork chops. The Panko crumbs and mustard mixture are a real winning combo. Once baked, the crust is crispy and the inside is super tender. Blue Ribbon, indeed.

— The Test Kitchen @kitchencrew
(14 ratings)
yield 6 - 8
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For crunchy smoky pork chops

  • 1/2 c
  • 3/4 c
    Dijon mustard
  • 1/2 c
    dry white wine (I used chardonnay)
  • 3 clove
    fresh garlic, crushed
  • 2 tsp
    liquid smoke flavoring
  • 3 c
    Panko bread crumbs
  • 3 tsp
    onion powder
  • 1 1/2 Tbsp
    parsley flakes
  • 1 1/2 tsp
    Kosher salt
  • 1/2 tsp
    black pepper
  • 6 - 8
    thin cut, bone in pork chops

How To Make crunchy smoky pork chops

  • Flour in a resealable bag.
    Add the flour to a plastic freezer bag.
  • Dijon mustard, garlic, white wine, and liquid smoke whisked together.
    In a shallow bowl, mix together the Dijon, white wine, garlic, and liquid smoke.
  • Panko crumbs, onion powder, salt, and pepper in a resealable bag.
    In a separate freezer bag, combine the Panko, onion powder, parsley, salt, and pepper.
  • Baking sheet with parchment paper on top.
    Preheat the oven to 400 degrees F. Line 2 large baking pans with parchment paper.
  • Breaded pork chops on a baking sheet.
    Coat each pork chop with flour, then with mustard mixture, and then with the bread crumb mixture.
  • Pork chops baked until golden brown.
    Place the chops on the baking sheets and bake on the center rack for 40-45 minutes, or until well browned.