Who doesn’t love breaded pork chops? You can fry them in a pan or bake them in the oven. Since frying gives you a higher fat content you may wish to bake them instead. Today I am making a fried mustard breaded pork chop.
I use to make them with a mayonnaise base until I stumbled upon a recipe that used mustard. I love the spicy aspect the mustard gives to the recipe. Both mustard and mayonnaise help keep the pork chop moist, so either one will work fine. If you like a kick try using a horseradish cream sauce as your base.
Boneless pork chops are a great choice for a lean cut of meat.
INGREDIENTS
- 2 boneless pork chops
- spicy brown or horseradish mustard (enough to coat each pork chop)
- 1 cup plain gluten free dairy free 4C bread crumbs
- 1 tablespoon salt
- ground pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 tablespoon parsley
- olive oil
I use the plain bread crumbs because they do not have any cheese in them. In a paper plate combine the bread crumbs, garlic powder, onion powder, parsley, salt, and pepper.
First, I cut my boneless pork chops in half, so they are about a 1/2 inch thick. Pat the pork chops dry before coating them. Smear mustard on one side, coat it with the bread crumb mixture and then flip it and repeat the process.
Heat up a frying pan with some olive oil. Once it is hot enough add the breaded pork chops and let cook for about 3- 5 minutes and then flip and let cook another 3- 5 minutes. Time will vary depending on the thickness of your pork chops. I cut my boneless pork chops in half, so they are about a 1/2 inch thick.
If you want to bake the mustard breaded pork chops then drizzle some oil over the breading to make it crispy. I also put a little oil on the bottom of the pan. Gluten free products don’t always give the same result, so you need to give it a little more help.