Breaded Pork Chops
Ingredients:
Breading:
• 1 ½ cups Panko
• 3 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp dried parsley
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 ½ tsp kosher salt
• 1 1/8 tsp ground black pepper
Pork Chops:
• 4–6 bone-in pork chops (½ inch thick)
• 2 tbsp butter
• 1 large shallot, minced
• 1 cup chicken broth
• ½ cup Blackwater #5 Tavern Mustard
• 2 tbsp heavy cream
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley
• Flour (for dredging)
• 2 raw beaten eggs
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Instructions:
1. **Preheat oven to 425°F.**
2. Combine all *breading ingredients* in a bowl. Transfer to a large zip-lock bag.
3. Dredge pork chops in flour, dip into beaten eggs, then place in the breadcrumb mixture and shake to coat.
4. Place on a rack over a baking sheet and **bake 15 minutes**, flip, and bake **10 minutes more**.
5. Remove from oven and **rest 5 minutes**.
Mustard Sauce:
1. Melt butter in a medium skillet over medium heat.
2. Add shallot and sauté **3 minutes**.
3. Increase heat to medium-high, add broth, and **boil 1 minute**.
4. Whisk in **Tavern Mustard**, heavy cream, and lemon juice.
5. Stir occasionally 2–3 minutes, until the sauce thickens.
6. Add parsley and serve **immediately over pork chops**.
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Serving Notes:
• Fantastic with roasted potatoes or buttered noodles
• Garnish with fresh parsley + lemon wedges
• Bold mustard flavor pairs great with **#5 Tavern Mustard**