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Jill’s Breaded Pork Chops with #5 Mustard Sauce


1 1⁄4 cups Panko

4 – 1⁄2 inch thick bone in chops

3 T olive oil

2 T butter

1⁄2 t dried oregano

1 large shallot

1⁄2 t dried parsley

1 cup chicken broth

1⁄4 t garlic powder

1⁄4 cup Number 5 Tavern Mustard

1⁄4t onion powder

2 T heavy cream

2 1⁄4 tkosher salt

2 t fresh lemon juice

1 1/8t ground black pepper

1 t chopped fresh parsley


2 raw beaten eggs

Preheat oven to 425. Stir together all ingredients on the left hand column. Transfer to gallon zip lock bag.

Coat chops with flour, then egg and place in breadcrumb mixture. Shake to coat well. Bake on rack for 15 minutes, turn over and bake for 10 more min. Let stand for 5 min.

Melt butter in medium skillet over medium heat. Add shallot and saute 3 minutes. Increase heat to medium high; add broth. Boil 1 minute.Stir in mustard, cream and lemon juice stirring occasionally, 2-3 minutes with pork chops.