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Dijon Crusted Pork Chops

A while back, I purchased a box of cornflakes for a recipe I was going to make.  I never got around to making the recipe and this box of cereal has just been taking up real estate in my pantry.  Nothing drives me more crazy than boxes that get shoved to the back of the shelf and you forget they are there.  I started thinking of other ways to use up my cornflakes and decided a crispy pork chop might be just the thing.  One thing to note, I only used the cornflake mixture on the top of the pork chops to prevent soggy pork chops.  Nothing is worse than soggy pork chops.  If you don’t have cornflakes in the pantry, you can try out other similar cereals and let me know how it works out!

Dijon Crusted Pork Chops

Author/Source:

Katie @ onceamonthmeals.com

Ingredients:

  • 0.5 cups dijon mustard
  • 1 teaspoons black pepper
  • 1 Tablespoons brown sugar
  • 1 Tablespoons olive oil
  • 1 teaspoons garlic powder
  • 1 cups cornflakes, crushed
  • 0.5 cups grated Parmesan cheese
  • 1.5 pounds boneless pork chops

Directions:

Preheat oven to 350.  In a shallow bowl, stir together mustard, pepper, brown sugar, olive oil, and garlic powder.In another bowl, mix together cornflakes and Parmesan cheese.  Take pork chops and dip into mustard mixture.  After covering both sides of pork chops in mustard, place into a baking pan.  Then top pork chops with cornflake mixture.  Bake for 30-35 minutes until pork chops are cooked through.

Freezing Directions:

Follow assembly directions above but do not bake.  Cover baking pan tightly with foil, label, and freeze.  To serve: thaw in fridge.  Preheat oven to 350.  Bake for 30-35 minutes until pork chops are cooked through.

Servings: 4

 

**conversion chart image provided by Erik Spiekermann

 

8 Responses to “Dijon Crusted Pork Chops”

  1. Blanche says:

    If you want full coverage of the cornflakes, you can cook the porkchops on a wire rack. The bottom doesn’t get quite as crispy but it also isn’t as soggy as it would get sitting in the pan either. I also find a quick spray of pam helps get the topping extra crunchy(but I’ve never tried it with parmesan…)

  2. Karen Harrison says:

    I got this recipe off of Pinterest, and I have to say, it was horrible. All you could taste was the Dijon mustard. Is 1/2 c. really the correct amount? It overpowered every other flavor in the coating.

    • katie says:

      Hi Karen, I’m sorry to hear it was a disappointment! You can certainly decrease the amount of dijon to 1/4 cup if you prefer less dijon flavor. :)

  3. Lauren W says:

    I made these for my husband and I and we loved them! I cut down the mustard to about 1/3 cup and added a tablespoon or so of honey. I expected them to taste like mustard since that’s what the recipe is called! :)

    • katie says:

      Hi Lauren, glad to hear you enjoyed them! Adding honey sounds like a great addition- I might have to try that next time. :)

  4. Jillian says:

    I’m trying the pork chops tonight. Instead of cornflakes, I used bread crumbs. I think the other messenger felt as though the mustard overpowered because cornflakes are sweet and so is mustard. I will update on the taste later tonight. Thank you for posting the recipe, it’s always fun to try new things.

  5. Maria says:

    These were a little salty for my taste. They froze well and baked up very moist. I would agree to cut down the dijon mustard a bit.

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