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Dijon Crusted Pork Chops - Dump and Go Dinner

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Dijon Crusted Pork Chops - Dump and Go Dinner

Katie
The Cook
4 Servings
8 Ingredients
10 Comments

A new twist on the classic breaded pork chop recipe using dijon mustard and cornflakes.

4 Servings
8 Ingredients
10 Comments

Ingredients

  • ½ cups Dijon Mustard
  • 1 teaspoon Black Pepper
  • 1 tablespoon Light Brown Sugar
  • 1 tablespoon Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 cup crush Corn Flakes Cereal
  • ½ cups Parmesan Cheese, Grated
  • 1 ½ pounds Pork Chops, Boneless

Containers

  • 1 8x8 Baking Pan

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a shallow bowl, stir together mustard, pepper, brown sugar, olive oil, and garlic powder.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a shallow bowl, stir together mustard, pepper, brown sugar, olive oil, and garlic powder.
  2. In another bowl, mix together cornflakes and Parmesan cheese.
  3. Take pork chops and dip into mustard mixture.
  4. After covering both sides of pork chops in mustard, place into indicated number of baking pans.
  5. Then top pork chops with cornflake mixture.
  6. Bake at 350 degrees for 30-35 minutes until pork chops are cooked through.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 6 ounces
Amount Per Serving
Calories
547
Total Fat
31g
Saturated Fat
11g
Trans Fat
0g
Cholesterol
117mg
Sodium
1265mg
Total Carbohydrates
19g
Fiber
0g
Sugar
5g
Protein
43g
WW Freestyle
16

10 Comments

Join the discussion
  1. 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. 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.

    1. 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. 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! 🙂

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

  4. 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. 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.

    1. Hi Eileen! You could do the chops in a pressure cooker but this breading might get soggy. If you choose to do it in the pressure cooker, I would recommend placing under the broiler for a few minutes to try to crisp it a bit.