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Crispy Breaded Pork Chops with Zesty Lemon Dijon Sauce

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Crispy breaded pork chops paired with a tangy, creamy lemon Dijon sauce create a quick and flavorful meal perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 boneless pork chops, about 6 ounces (170g) each, about 1 inch thick
  • Salt and pepper, to taste
  • ½ cup (60g) all-purpose flour (or gluten-free flour)
  • 2 large eggs, beaten, room temperature
  • 1 cup (100g) plain or panko breadcrumbs
  • ¼ cup (25g) finely grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Zesty Lemon Dijon Sauce:
  • ¼ cup (60ml) mayonnaise or Greek yogurt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon lemon zest
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • A pinch of honey or maple syrup (optional)

Instructions

  1. Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
  2. Set up breading stations: place flour in one shallow bowl, beaten eggs in a second, and breadcrumb-Parmesan mixture in a third bowl.
  3. Dredge each pork chop in flour, shaking off excess, then dip into the egg, letting extra drip off, and coat thoroughly with breadcrumb mixture. Press lightly to help crumbs adhere. Set aside.
  4. In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, lemon zest, minced garlic, salt, pepper, and honey if using. Cover and chill until serving.
  5. Heat olive oil and butter over medium heat in a heavy skillet until butter is melted and foamy but not browned, about 3 minutes.
  6. Add breaded pork chops carefully without overcrowding. Cook 4-5 minutes per side until crust is golden brown and internal temperature reaches 145°F (63°C). Avoid flipping too often.
  7. Transfer chops to a plate and let rest for 5 minutes before serving to lock in juices.
  8. Serve warm with lemon Dijon sauce on the side or drizzled over the chops.

Notes

Pat pork chops dry before breading to ensure a crispy crust. Use a combination of olive oil and butter for frying to achieve a golden crust without burning. Avoid overcrowding the pan to keep the crust crisp. Let chops rest after cooking to keep them juicy. Sauce can be made ahead and stored in the fridge for up to two days. For gluten-free, substitute flour and breadcrumbs accordingly. Baking option: bake at 425°F (220°C) for 20-25 minutes on a wire rack, flipping halfway.

Nutrition

Keywords: crispy pork chops, breaded pork chops, lemon Dijon sauce, easy pork recipe, weeknight dinner, quick pork chops, comfort food

Find it online: https://yumyep.com/crispy-breaded-pork-chops-recipe-easy-zesty-lemon-dijon-sauce-guide/