If you’re craving for something crunchy and juicy and you don’t have the time to make a complicated dish, then this recipe is for you. Cook and this and I’m sure people will go gaga over it. Pork chop is a classic main star of many dishes, but along with its co-star ingredients, this is one blockbuster recipe!
Thank goodness for your craving that we get to have this crunchy and smoky pork chops! No one will say no to a good pork chop recipe. Most of the people I know love meat so however you serve meat to them, they will love it. It’s not even surprising that my friends and my family loved this!
Ingredients:
6 – 8 Tyson thin cut, bone in, pork chops
1/2 c Gold Medal flour, for dredging
3/4 c Heinz dijon mustard
1/2 c Chardonnay dry white wine
3 clove fresh garlic – crushed
2 tsp Colgin liquid smoke flavoring
3 c panko bread crumbs
3 tsp McCormick onion powder
1 1/2 Tbsp McCormick parsley flakes
1 1/2 tsp kosher salt
1/2 tsp McCormick black pepper
Instructions:
Place flour into a freezer bag.
In a shallow dish, mix together the next 4 ingredients.
In a separate freezer bag, mix together the last 5 ingredients.
Preheat oven to 400 degrees F, then line 2 large baking pans with parchment paper.
Coat each pork chop with flour, then with mustard mixture and then with breadcrumb mixture.
Place on the baking sheets and bake on center rack for 40-45 minutes or until well browned.
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Quick Tip: Serve with a side dish of steamed vegetables or mashed potatoes.
