Dijon Crusted Pork Chops - Dump and Go Dinner
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
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?
- In a shallow bowl, stir together mustard, pepper, brown sugar, olive oil, and garlic powder.
- 8000750 Upgrade to a paid membership 67849 to unlock all instructions 20418
- 8369057 Upgrade to a paid membership 627 to unlock all instructions 71740
- 2972552 Upgrade to a paid membership 2189 to unlock all instructions 36925
- 9250470 Upgrade to a paid membership 52455 to unlock all instructions 97388
- 6002681 Upgrade to a paid membership 23929 to unlock all instructions 88894
Upgrade to a paid membership to unlock all recipe instructions
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.
- Thaw: In fridge
- 5283827 Upgrade to a paid membership 69632 to unlock all instructions 64787
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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 indicated number of baking pans.
- Then top pork chops with cornflake mixture.
- Bake at 350 degrees for 30-35 minutes until pork chops are cooked through.
10 Comments
Join the discussionIf 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…)
Thanks for the tip! I’ve never tried with a spray of pam- I might have to do that next time. 🙂
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.
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. 🙂
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! 🙂
Hi Lauren, glad to hear you enjoyed them! Adding honey sounds like a great addition- I might have to try that next time. 🙂
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.
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.
can you do the chops in a Pressure Cooker
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.