Ready in about 30 minutes, these delicious Panko Pork Chops with Creamy Dijon Sauce will surely impress your family and guests.
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These panko 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!
Other pork chop recipes you might enjoy are these simple pork chops with a garlic white wine sauce, and kid-friendly, easy cheesy pork chops!
Recipe Ingredients
For the pork chops
- Boneless Pork Chops
- Panko Breadcrumbs
- Salt
- Pepper
- Garlic Powder
- Dried Dill
- Dried Parsley
- Olive Oil
For the Dijon sauce
- Garlic
- Green Onions
- Chicken Broth Concentrate
- Water
- Sour Cream
- Dijon Mustard
- Butter
Recipe Directions
- Step 1: Heat a large skillet over medium-high heat.
- Step 2: In a small bowl mix together the panko crumbs, salt, pepper, garlic, dill, and parsley.
- Step 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.
- Step 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.
- Step 5: Sprinkle the panko crumb mixture into the pork chop bag and shake it around until the crumbs cover the chops.
- Step 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.
- Step 7: When the pork chops are done, remove them from the pan and set them aside to rest.
- Step 8: Add another drizzle of olive oil to the skillet. Add the chopped garlic and the white part of the green onions. Cook for about 30 seconds.
- Step 9: Add the chicken stock concentrate and the water. Continue to cook for about 1 minute. Remove the pan from the heat.
- Step 10: Add the sour cream, Dijon mustard, and butter. Stir until the butter has melted and the sauce is creamy.
- Step 11: 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.
Mom Tip
Try this same recipe using chicken breast instead of the pork chops!
More dinner recipe ideas
Faq's and tips
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.
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.
Yes! This sauce is delicious when served over chicken.
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Recipe
Panko Pork Chops with Creamy Dijon Sauce
Ingredients
For the Pork Chops
- 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
For the Dijon sauce
- 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
Prep
- 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.
Cook Pork 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.
Make the Dijon sauce
- 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.
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