Reviewed: Mar. 12, 2009

Very good recipe. I added some garlic powder and black pepper to the seasoned bread crumbs. I followed another person's suggestion and sprayed some olive oil cooking spray on the baking dish and also on top of the chops. They came out great! Served on top of seasoned brown rice. Will definitely make again.

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Yolanda

Cooking Level: Intermediate

Home Town: Peralta, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Feb. 25, 2009

I made this last night but with some improvements .Pound the chops , sprinlke tarragon and black pepper then coat with the dijon and dredge in Panko breadcrumbs.Pan fry till golden . bake in oven till done yum

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traceycooks

Cooking Level: Expert

Living In: Readington, New Jersey, USA

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Reviewed: Apr. 12, 2008

Not bad, for a little twist

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jmb123

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Reviewed: Mar. 3, 2008

Very nice taste and texture - not nearly as strong as I expected. However, it gets 3 stars because the breading turned mushy. I did sear first. I've made breaded-then-baked chops before without them turning mushy, so I think it's something with the mustard.

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Endiqua

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

YUM! I agree w/ searing it first.

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IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 26, 2007

This sounded like such an easy recipe I had to try it but with a few modifications. First I didn't have dijon, so I used honey mustard. Second I used garlic powder in the breading (1 tbsp/cup of breading). Third I used way more than a dash of pepper (1/2 tsp./cup of breading). The garlic/pepper really spiced up the sweetness of the mustard. Fourth, (and you're all gonna laugh but don't knock it if you haven't tried it) I lightly sprayed the baking pan with olive oil, and after laying down the breaded chops I lightly sprayed the tops just before baking. These came out with a crispy coating but the inside was moist and tender. Delish-o !

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Jane Ruby

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 17, 2007

This recipe is very simple and very delicious! This is a great quick meal to prepare when there isn't much time to prepare dinner. The results taste like you've been cooking all day.

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BSMELLERS80

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Reviewed: Sep. 21, 2007

Very simple and tasted great! I cooked them stove top in a bit of olive oil, very tender and juicy! I also used Jack Daniel's Dijon Mustard which has a great flavor. I decided to make this with Penne, and when I was done cooking the pork, I removed the pork from the pan and used the same pan to cook a sauce for the Penne. I took milk and some mustard shook it until well blended, added it to the pan along with a tiny bit of butter, fresh ground pepper and parmesan! I tossed the penne with this, it was very good! My family was quite pleased.

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Julianne

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Reviewed: Aug. 7, 2007

My family and I enjoyed these pork chops very much. The dijon gave it a little extra "kick". I did not bake them, but rather lightly pan fried them in a little butter. They were very juicy. This is a keeper!

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BLPFREHM

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Reviewed: Jun. 19, 2007

This uses a similar technique to a chicken recipe that I have (the mustard and breadcrumbs) so I did what I do for that recipe. After putting on the dijon and breadcrumbs I seared until brown the chops in a skilled with olive oil (about 2 minutes on each side) and then put them in the oven. This prevents the sogginess that other posters have experienced. Definatly a great and easy pork recipe and will definatly use this again and again.

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GUMPKA

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Reviewed: Jun. 19, 2007

Great quick & yummy pork chops. I added a little garlic to the bread crumbs as well and made them even better. Last 5 minutes I brought pan up to higher level in oven to brown pork chops.

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debbw

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Reviewed: Jun. 12, 2007

These came out fairly well. The chops were moist...fork tender. I will make again, but will lighten up on the mustard and bread crumbs because the crumbs were a wee bit soggy.

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smt10131969

Cooking Level: Beginning

Living In: Michigan City, Indiana, USA

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Reviewed: Jun. 11, 2007

Love it! Was a bit scared about the mustard and pork - but it was so easy and tasty too. Thank you

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Jo

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Reviewed: Jun. 11, 2007

Pretty good, and very easy and quick to prepare. The mustard did a lot to liven up boring old pork chops. However, I had the same problem as another reviewer - the mustard soaked into the breadcrumbs so the crust was soggy instead of crispy. I don't know how to change that but there must be a way - maybe I will experiment again with less mustard, or use some mustard powder with the breadcrumbs.

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IrishMammy

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Reviewed: May 16, 2007

This was super-easy to prepare and so tasty. I will definitely make this again.

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suz

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Reviewed: Apr. 26, 2007

These were super easy and delicious.

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Hilary S

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Reviewed: Apr. 22, 2007

Tasty but i would use more dijon. i added garlic. I will make again but use less bread crumbs to get a crispier breading. Thanks!

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Jenet_B

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 12, 2007

Use less mustard and all will be wonderful. It was a little too mustardy. Other than that - good stuff!

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Andrea Duncan

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Reviewed: Mar. 29, 2007

My boyfriend and son loved the dijon on the pork chops! It added a great flavor and the chops stayed very moist! And it was very easy to do! Will do again for sure!

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jimmysmom

Cooking Level: Expert

Home Town: Mchenry, Illinois, USA

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Reviewed: Mar. 27, 2007

I liked this recipe, however my pork chops did not come out crispy from the oven. The bread crumbs were actually absorbed and mushy from the mustard coating. All in all, it was tasty.

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Ange

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