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    Home » Main Meals

    Panko Pork Chops with Creamy Dijon Sauce

    Published: May 5, 2021 · Modified: Mar 5, 2022 by Keri Hix

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    panko pork chop with dijon sauce pinterest graphic

    This recipe for Panko Pork Chops with Creamy Dijon Sauce is inspired by two different meal kits we received. The pork chops are coated with panko bread crumbs mixed with garlic, dill, and parsley. The Dijon sauce is made with garlic, onion, sour cream, and Dijon mustard. Delish!

    I love having the convenience of the meal kits shipped to us, but sometimes we seem to have more food than we know what to do with. That is how this recipe came to be.

    a panko pork chop on a plate with a knife and fork

    It just happened that one day I needed to cook 2 of the dinners because I was afraid they were going to go bad before we had a chance to cook them. One of the meal kits was for panko pork chops made with ranch seasoning and served with a ranch dipping sauce. The other was for a chicken breast with a Dijon mustard sauce.

    Table of contents
    • Other recipes you might like
    • Ingredients for pork chops and sauce
    • How to make pork chops with Dijon sauce
    • How to make this recipe step by step with photos
    • More dinner recipe ideas
    • Faq's and tips
    • Recipe

    I set the food out and told my husband what went with what, but he preferred the Dijon sauce on the pork chop. He didn't stop talking about how good it was so I knew I needed to come up with my own recipe.

    This recipe is super simple and super delicious.


    Other recipes you might like

    • Smokey Crock-Pot Pulled Pork
    • Simple Panko Crusted Pesto Salmon
    • Pork Chops with Garlic White Wine Sauce
    • Homemade Shake and Bake
    • Asian Country-Style Pork Ribs (Slow Cooker)

    Ingredients for pork chops and sauce

    ingredients laid out for panko pork chops and dijon sauce

    For the Panko Pork Chops

    • Boneless Pork Chops
    • Panko Breadcrumbs
    • Salt
    • Pepper
    • Garlic Powder
    • Dried Dill
    • Dried Parsley
    • Olive Oil

    For the Creamy Dijon Sauce

    • Garlic
    • Green Onions
    • Chicken Broth Concentrate
    • Water
    • Sour Cream
    • Dijon Mustard
    • Butter

    How to make pork chops with Dijon sauce

    1. Heat a large skillet over medium-high heat.
    2. In a small bowl mix together the panko crumbs, salt, pepper, garlic, dill, and parsley.
    3. Place the pork chops in a large Zip-loc bag. Remove most of the air and seal the bag. Pound the pork chops until they are slightly flattened.
    4. Drizzle a small amount of olive oil over the pork chops. Move the pork chop around the bag to make sure they are coated with olive oil.
    5. Sprinkle the panko crumb mixture into the pork chop bag and shake it around until the crumbs cover the chops.
    6. Pour some olive oil into the hot skillet and gently add the pork chops. Cook for about 3 minutes per side. You want the pork chops to be golden brown and cooked until the internal temperature reaches 145 degrees F.
    7. When the pork chops are done, remove them from the pan and set them aside to rest.
    8. Carefully wipe out a bit of the leftover panko crumbs from the skillet so you can make the sauce in the same pan.
    9. Add another drizzle of olive oil. Add the chopped garlic and the white part of the green onions. Cook for about 30 seconds.
    10. Add the chicken stock concentrate and the water. Continue to cook for about 1 minute. Remove the pan from the heat.
    11. Add the sour cream, Dijon mustard, and butter. Stir until the butter has melted and the sauce is creamy. Sample the sauce and adjust salt and pepper if necessary.
    12. Serve the creamy Dijon sauce over the panko pork chops and top with the green onion tops.

    How to make this recipe step by step with photos

    Heat a large skillet over medium-high heat.

    In a small bowl mix together the panko crumbs, salt, pepper, garlic, dill, and parsley.

    Place the pork chops in a large Zip-loc bag. Remove most of the air and seal the bag. Pound the pork chops until they are slightly flattened.

    pork chops in a zip-loc bag with panko crumbs

    Drizzle a small amount of olive oil over the pork chops. Move the pork chop around the bag to make sure they are coated with olive oil.

    Sprinkle the panko crumb mixture into the pork chop bag and shake it around until the crumbs cover the chops.

    panko crusted pork chops frying in a skillet

    Pour some olive oil into the hot skillet and gently add the pork chops. Cook for about 3 minutes per side. You want the pork chops to be golden brown and cooked until the internal temperature reaches 145 degrees F.

    When the pork chops are done, remove them from the pan and set them aside to rest.

    Carefully wipe out a bit of the leftover panko crumbs from the skillet so you can make the sauce in the same pan.

    green onions and garlic cooking in a large skillet

    Add another drizzle of olive oil. Add the chopped garlic and the white part of the green onions. Cook for about 30 seconds.

    the making of creamy dijon sauce in a large skillet

    Add the chicken stock concentrate and the water. Continue to cook for about 1 minute. Remove the pan from the heat.

    green onions, garlic, sour cream, dijon mustard and butter in a skillet

    Add the sour cream, Dijon mustard, and butter. Stir until the butter has melted and the sauce is creamy. Sample the sauce and adjust salt and pepper if necessary.

    green onions, garlic, sour cream, dijon mustard and butter in a skillet

    Serve the creamy Dijon sauce over the panko pork chops and top with the green onion tops.

    a panko pork chop on a plate with a knife and fork

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    More dinner recipe ideas

    • Salmon with Pasta and Asparagus
    • Simply Delicious BBQ Ribs
    • Ground Turkey Chipotle Chili
    • Slow Cooker Pulled Chicken

    Faq's and tips

    Does this recipe have to use boneless pork chops?

    No! Use what you prefer to use. Just don't pound the pork chop to flatten it first and make sure to adjust the cooking time for the thickness of the pork chop.

    How do I know when the pork chop is done?

    According to https://pork.org, pork chops should reach an internal temperature of 145 degrees F to be cooked correctly. Make sure you let the pork rest for several minutes before serving.

    Can I serve the Creamy Dijon Sauce on chicken?

    Yes! This sauce is delicious when served over chicken.


    Thank you for stopping by and checking out my family’s favorite recipes.

    If you tried this recipe for Panko Pork Chops with Creamy Dijon Sauce and you liked it, please use the stars on the recipe card to rate the recipe. If you have a question or suggestion about this or any other recipe, please leave a comment, and I will respond as soon as possible.

    Recipe

    a panko pork chop on a plate with a knife and fork

    Panko Pork Chops with Creamy Dijon Sauce

    Panko Pork Chops with Creamy Dijon Sauce is coated with seasoned panko crumbs & cooked until golden brown & topped with a delicious sauce.
    5 from 1 vote
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Resting Time: 5 minutes
    Total Time: 30 minutes
    Servings: 2 Servings
    Calories: 467kcal
    Author: Keri Hix

    Ingredients

    • 2 Pork Chops ½ to ¾ inch thick
    • ½ cup Panko Breadcrumbs
    • ½ teaspoon Salt
    • ½ teaspoon Pepper
    • ½ teaspoon Garlic Powder
    • ½ teaspoon Dried Dill
    • ½ teaspoon Dried Parsley
    • 2 tablespoons Olive oil
    • 2 cloves Garlic chopped
    • 2 Green Onions sliced
    • 2 teaspoons Chicken Stock Concentrate
    • 3 tablespoons Water
    • 1 tablespoon Sour Cream
    • 1 teaspoon Dijon Mustard
    • 1 tablespoon Butter or Margarine

    Instructions

    • Heat a large skillet over medium-high heat.
    • In a small bowl mix together the panko crumbs, salt, pepper, garlic, dill, and parsley.
    • Place the pork chops in a large Zip-loc bag. Remove most of the air and seal the bag. Pound the pork chops until the are lightly flattened.
    • Drizzle a small amount of olive oil over the pork chops. Move the pork chop around the bag to make sure they are coated with the olive oil.
    • Sprinkle the panko crumb mixture into in the pork chop bag and shake around to cover the chops.
    • Pour some olive oil in the hot skillet and gently add the pork chops. Cook for about 3 minutes per side. You want the pork chops to be golden brown and cooked until the internal temperature reaches 145 degrees F.
    • When the pork chops are done, remove them from the pan and set aside to rest.
    • Carefully wipe out a bit of the leftover panko crumbs from the skillet.
    • Add another drizzle of the olive oil. Add the chopped garlic and the white part of the green onions. Cook for about 30 seconds.
    • Add the chicken stock concentrate and the water. Continue to cook for about 1 minute. Remove the pan from the heat.
    • Add the sour cream, Dijon mustard, and the butter. Stir until the butter has melted and the sauce is creamy. Sample the sauce and adjust salt and pepper if necessary.
    • Serve the creamy Dijon sauce over the panko pork chops and top with the green onion tops.
    Click here to add your own private notes.

    Nutrition

    Calories: 467kcal | Carbohydrates: 14g | Protein: 32g | Fat: 31g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 863mg | Potassium: 613mg | Fiber: 1g | Sugar: 1g | Vitamin A: 357IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 2mg
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