Panko-Crusted Dijon Pork Chops

Photo by Haylie Duff

You won’t believe how easy these lean pork cultets are to make! Using mustard instead of eggs to bind the breadcrumbs not only reduces the fat, but also adds incredible flavor. Try it out!


3 boneless pork loin chops

1 tbsp dijon mustard

1 tbsp whole grain mustard

Panko bread crumbs

Seasoned bread crumbs

Vegetable or Canola oil

Generous pinch of salt

Freshly ground black pepper

Cover the pork chop with saran wrap and take a meat mallet (or use the bottom of a pan if you don’t have one) and pound pork chop until about 1/4 of an inch thick. Trim off any extra fat.

On a plate, put a generous mixture of Panko bread crumbs and seasoned breadcrumbs. Mix dijon mustard and whole grain mustard in a small bowl. Add salt and pepper. Using a spoon or knife, spread mustard mixture onto both sides of pork chop and then dip into breadcrumb mixture coating both sides evenly.

In a large pan, heat a generous amount of oil on high heat, until hot enough for meat to sizzle (you can test this by dipping the tip of the pork chop into the oil, if it sizzles, it’s ready!). Place pork chops into pan and cook until both sides are golden brown.

And these little pork chops are ready to eat!

xo HD

Also I’m so excited that the Real Girl’s Kitchen cookbook will be available in less than a month on October 15th! Don’t forget to pre-order your copy here!