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.
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
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.
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Ingredients for pork chops and 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
- 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.
- 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.
- 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.
- Add another drizzle of 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 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.
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.
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.
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.
Add another drizzle of 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 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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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
- 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.
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