This recipe for crispy Dijon breaded pork chops is a total game-changer because it combines the perfect blend of spices with a satisfying crunch that takes me right back to comforting family dinners in an instant. Plus, the simple process of breading and pan-frying makes me feel like a culinary wizard without spending hours in the kitchen, leaving more time for Netflix marathons!
I enjoy the delightful, crunchy texture of Chuletas De Puerco Empanizadas Con Mostaza. They are pork chops with bones that are slathered with Dijon mustard combined with some secret spices and then breaded and fried.
Garlic powder, onion powder (you can taste both), a squeeze of fresh lemon juice, and well-seasoned chops make for a dynamic, easy meal. Try this dish for something hearty and not at all ho-hum.
Ingredients
Pork Chops: Packed with protein, these deliver a robust foundation and key nutrients.
Mustard Dijon: It adds a flavor that is sharp and tangy and contains antioxidants, including selenium.
Bread Crumbs: Yields a crispy texture; can add some carbs to the dish.
Bind the ingredients and add a source of high-quality protein: eggs.
Powdered garlic: Provides aromatic profundity and possibly beneficial health effects.
Healthy fats for frying are found in olive oil, and it is abundant in monounsaturated fats.
Ingredient Quantities
- 4 bone-in pork chops
- 1/4 cup Dijon mustard
- 2 cups bread crumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- Salt, to taste
- Pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Olive oil, for frying
- Lemon wedges, for serving (optional)
Instructions
1. Dry the pork chops with paper towels and sprinkle salt and pepper on both sides.
2. In a small bowl, combine Dijon mustard, garlic powder, onion powder, and paprika. Use this mixture to coat both sides of each pork chop evenly.
3. Set up a breading station with three distinct shallow dishes: one containing flour, one housing lightly beaten eggs mixed with milk, and one filled with bread crumbs.
4. Flour each pork chop first, shaking off any excess, to dredge them properly.
5. Coat the chops that have been dipped in flour into the egg mixture, making sure they are thoroughly enrobed.
6. To finish, coat both sides of the chops in the bread crumbs. Press them into the crumbs to ensure an even coating, and make sure to press them down a little more than you might think necessary to guarantee it all sticks.
7. In a large skillet, pour in enough olive oil to cover the bottom of the pan, and heat it over medium heat.
8. When the oil is hot, put the pork chops that have been covered in breadcrumbs into the skillet. Cook them for roughly 4-5 minutes on every side or until they are golden brown and cooked all the way through.
9. Take the pork chops from the skillet and put them on a towel-lined plate to catch any grease.
10. If desired, serve the pork chops with lemon wedges alongside. Enjoy your meal!
Equipment Needed
1. Paper towels
2. Small bowl
3. Whisk or fork
4. Three shallow dishes
5. Measuring spoons
6. Large skillet
7. Tongs
8. Plate
9. Kitchen towel
FAQ
- Q: Can I use boneless pork chops instead of bone-in?Q: Can I use boneless pork chops instead?
A: Yes, you can use boneless pork chops if you prefer. The cooking time may be slightly reduced, so keep an eye on the chops to avoid overcooking.
- Q: Is there a substitute for Dijon mustard?A: Any type of mustard can be used in place of this one; no matter what type, the flavor profile will change slightly, mostly in the amount of heat present.
- Q: Can I bake the pork chops instead of frying them?You can bake the pork chops on a greased baking sheet at 400°F (200°C) for about 20-25 minutes, flipping once halfway through.
- Q: How do I ensure the breadcrumbs stick well to the pork chops?To ensure that the chops are evenly coated, you must press the breadcrumbs onto the chops that you’ve coated in mustard. After the chops are coated in breadcrumbs, it helps to chill them in the fridge for about 15-30 minutes before frying. This helps the breadcrumbs to adhere better and results in a more even-crisp crust.
- Q: Can I prepare the pork chops in advance?Q: Can you coat the pork chops with mustard and breadcrumbs a few hours in advance and just store them in the refrigerator until you’re ready to cook?
- Q: What side dishes pair well with these pork chops?B: Mashed potatoes, roasted vegetables, or a fresh garden salad make excellent accompaniments to these pork chops.
- Q: Is there a gluten-free option for this recipe?Q: Can gluten-free bread be used in this recipe?
A: Yes, you can use gluten-free breadcrumbs and substitute the all-purpose flour with a gluten-free version or cornstarch.
Substitutions and Variations
You can substitute yellow mustard or honey mustard for Dijon mustard. They will give you a very slightly different flavor.
Panko can take the place of bread crumbs for a crunchier texture. Crushed cornflakes can be used for a gluten-free option.
Whole wheat flour can substitute for all-purpose flour; if gluten-free is needed, use a blend of gluten-free flours.
Buttermilk can be substituted for milk in this recipe for a flavor that’s tangier, or you can use a non-dairy alternative like almond milk to make this lactose-free.
Vegetable oil or canola oil can be used instead of olive oil for frying.
Pro Tips
1. Crispier Coating: For an extra-crispy coating, use panko bread crumbs instead of regular ones, and toast them lightly in a dry pan before using. This adds more texture and flavor.
2. Marinating Time: Allow the mustard-coated pork chops to sit for at least 30 minutes before breading. This will let the flavors penetrate the meat and enhance the taste.
3. Resting After Cooking: Once cooked, let the pork chops rest on a wire rack for a few minutes instead of a paper towel-lined plate. This prevents the breading from getting soggy due to trapped steam.
4. Internal Temperature Check: Use a meat thermometer to ensure the pork is cooked to a safe internal temperature of 145°F (63°C). This keeps the meat juicy and prevents overcooking.
5. Custom Seasoned Breadcrumbs: Add herbs like thyme or rosemary to the bread crumb mixture for additional flavor. You can also mix in some grated Parmesan for a cheesy twist.
Chuletas De Puerco Empanizadas Con Mostaza Recipe
My favorite Chuletas De Puerco Empanizadas Con Mostaza Recipe
Equipment Needed:
1. Paper towels
2. Small bowl
3. Whisk or fork
4. Three shallow dishes
5. Measuring spoons
6. Large skillet
7. Tongs
8. Plate
9. Kitchen towel
Ingredients:
- 4 bone-in pork chops
- 1/4 cup Dijon mustard
- 2 cups bread crumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- Salt, to taste
- Pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Olive oil, for frying
- Lemon wedges, for serving (optional)
Instructions:
1. Dry the pork chops with paper towels and sprinkle salt and pepper on both sides.
2. In a small bowl, combine Dijon mustard, garlic powder, onion powder, and paprika. Use this mixture to coat both sides of each pork chop evenly.
3. Set up a breading station with three distinct shallow dishes: one containing flour, one housing lightly beaten eggs mixed with milk, and one filled with bread crumbs.
4. Flour each pork chop first, shaking off any excess, to dredge them properly.
5. Coat the chops that have been dipped in flour into the egg mixture, making sure they are thoroughly enrobed.
6. To finish, coat both sides of the chops in the bread crumbs. Press them into the crumbs to ensure an even coating, and make sure to press them down a little more than you might think necessary to guarantee it all sticks.
7. In a large skillet, pour in enough olive oil to cover the bottom of the pan, and heat it over medium heat.
8. When the oil is hot, put the pork chops that have been covered in breadcrumbs into the skillet. Cook them for roughly 4-5 minutes on every side or until they are golden brown and cooked all the way through.
9. Take the pork chops from the skillet and put them on a towel-lined plate to catch any grease.
10. If desired, serve the pork chops with lemon wedges alongside. Enjoy your meal!
