Pork chops coated in a herby crumb, pan fried until golden then topped with a homemade mustard sauce. Serve with your favourite vegetables including mashed potatoes and steamed beans.
Another hearty and comforting meal, my Crumbed Pork Chop with Mustard Sauce is sure to please the whole family. The homemade mustard sauce is the perfect pairing for the crunchy, flavoursome pork. I love to serve mine with freshly made mashed potato. If you are looking for a great mashed potato recipe, be sure to click through to this Potato and Gravy post.
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Ingredient notes:
- Pork: I used pork loin steaks to create my meal. Any type of pork chop will work though.
- Herbs: If you don't have mixed herbs in your spice drawer, feel free to use a combination of your favourite dried herbs.
- Mustard: I love making this sauce with Dijon mustard. Mild, American or wholegrain mustard could all be used in place of Dijon.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Add the flour to a shallow dish and season with salt and pepper. In a second shallow dish add the egg and whisk to combine. In a third shallow dish add the breadcrumbs and mixed herbs then season with salt and pepper.
Take one pork chop and coat in the flour, then dip in the egg, then finally coat in the breadcrumbs. Place on a plate then repeat with the remaining pork chops. Chill the pork in the fridge for 20 minutes.
Place a large frying pan over a medium heat, then add the oil and butter. Once the butter is sizzling, add the pork chops. Cook for 5 minutes on each side until crispy and cooked through, remove from the pan and place on a plate to rest. Keep the frying pan ready for making the sauce.
Add the boiling water and stock cube to a small jug, whisk to combine. Place the frying pan back on a low heat. Pour in the chicken stock to deglaze the pan.
Stir in the mustard and lemon juice then pour in the cream. Mix the cornflour with 2 tablespoons of cold water to make a slurry then pour into the pan and stir to combine. Simmer until the sauce thickens up then season well with salt and pepper.
Serve the pork chops on top of mashed potato with the creamy mustard sauce on top and a side of green beans.
Recipe FAQs:
Yes, you can prepare the crumbed pork chops ahead of time by coating them in breadcrumbs and then storing them in the refrigerator for several hours before cooking. This can help to save time when you're ready to cook
Yes. In place of pork chops you could also use chicken breasts or thighs.
Yes, you can freeze crumbed pork chops before or after cooking. If freezing before cooking, place the coated pork chops on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer bag or container for storage. If freezing after cooking, allow the pork chops to cool completely before wrapping them tightly in foil or plastic wrap and placing them in a freezer bag or container. They can be frozen for up to 3 months. To reheat frozen cooked pork chops, thaw them in the refrigerator overnight before reheating.
Storage:
The chops could be crumbed and refrigerated the night before cooking if you want to get ahead.
Store any leftover pork chops in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
Top tips:
If you're looking for a mashed potato recipe, you can use my Potato and Gravy recipe as a guide.
Related Recipes:
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Crumbed Pork Chop
Pork chops coated in a herby crumb, pan fried until golden then served with a homemade mustard sauce. Serve with your favourite vegetables including mashed potatoes and steamed beans.
Ingredients
- ½ cup plain flour
- 1 egg
- Salt and pepper
- 1 cup breadcrumbs
- 2 tsp dried mixed herbs
- 4 pork loin steaks
- 2 Tbsp olive oil
- 1 Tbsp butter
Creamy mustard sauce
- 1 chicken stock cube
- 1 ½ cups boiling water
- 2 Tbsp Dijon mustard
- 2 Tbsp lemon juice
- 1 cup cream
- 2 Tbsp cornflour
To serve
- Mashed potatoes
- Steamed beans
- Fresh parsley
Instructions
- Add the flour to a shallow dish and season with salt and pepper. In a second shallow dish add the egg and whisk to combine. In a third shallow dish add the breadcrumbs and mixed herbs then season with salt and pepper.
- Take one pork chop and coat in the flour, then dip in the egg, then finally coat in the breadcrumbs. Place on a plate then repeat with the remaining pork chops. Chill the pork in the fridge for 20 minutes.
- Place a large frying pan over a medium heat, then add the oil and butter. Once the butter is sizzling, add the pork chops. Cook for 5 minutes on each side until crispy and cooked through, remove from the pan and place on a plate to rest. Keep the frying pan ready for making the sauce.
- Mustard sauce: Add the boiling water and stock cube to a small jug, whisk to combine. Place the frying pan back on a low heat. Pour in the chicken stock to deglaze the pan.
- Stir in the mustard and lemon juice then pour in the cream. Mix the cornflour with 2 tablespoons of cold water to make a slurry then pour into the pan and stir to combine. Simmer until the sauce thickens up then season well with salt and pepper.
- Serve the pork chops on top of mashed potato with the creamy mustard sauce on top and a side of green beans.
Notes
- These pork chops are great served with potatoes. I used mashed potatoes but you could also use roasted or scalloped potatoes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 780Total Fat: 45gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 192mgSodium: 1055mgCarbohydrates: 59gFiber: 6gSugar: 10gProtein: 37g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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