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Baked Breaded Pork Chops

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Succulent boneless pork chops glazed with spicy brown mustard then lightly coated with double toasted, seasoned panko breadcrumbs

  • 10 prep time (minutes)

  • 25 total time (minutes)

  • servings

4.55 of 5 (11 ratings)

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  • 1 cup panko bread crumbs
  • PAM® Original No-Stick Cooking Spray
  • 3 tablespoons mayonnaise
  • 3 tablespoons Gulden's® Spicy Brown Mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon herbes de Provence
  • 1/2 teaspoon ground black pepper
  • 4 boneless, center-cut pork chops, 1/2-inch thick (4 chops = 1 lb)


  1. Preheat oven to 350°F. Spray baking sheet with cooking spray. Spread bread crumbs evenly on baking sheet; bake 5 to 7 minutes or until bread crumbs are toasted. Remove from oven, cool completely. INCREASE oven temperature to 425°F.
  2. Mix mayonnaise and mustard in shallow dish. Place cooled crumbs in another shallow dish; mix in salt, herbes de Provence and pepper.
  3. Dip pork chops into mustard mixture, covering all sides. Coat with crumb mixture; place on baking sheet.
  4. Bake 12 to 15 minutes or until pork chops reach an internal temperature of 160°F and juices run clear.

Nutrition Information Per Serving

  • 284 calories

  • 14 gram total fat

  • 27 gram protein

View Complete Nutrition Information

Nutrition Information
Amount per Serving
Calories 284  
  % Daily Value*
Total fat 14 gram 22%
Saturated fat 3 gram 15%
Cholesterol 69 mg 23%
Sodium 612 mg 26%
Carbohydrate 11 gram 4%
Dietary fiber 0 gram 1%
Sugars 1 gram
Protein 27 gram
Vitamin A   1%
Vitamin C  
Calcium   1%
Iron   5%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information

Cook’s Tip

For extra crispy pork chops, place a baking rack on baking sheet and spray rack with cooking spray. Bake chops on rack as directed in Step 4.

Ratings & Reviews

5 people have reviewed Baked Breaded Pork Chops

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Baked Breaded Pork Chops

Succulent boneless pork chops glazed with spicy brown mustard then lightly coated with double toasted, seasoned panko breadcrumbs

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  • TamaRose

    August 26, 2014

    Easy to make and great to eat. It came out soft and tender and my pork chops never turn out this good!Thank you Pam!

  • Anonymous

    May 04, 2014

    Great recipe! I substituted Goya Saxon for the herbed de Provence and it was so tasty.

  • dave

    January 31, 2014

    Tried this for supper tonight. I am NOT a cook but I can follow a recipe. This turned out GREAT. Served it with bacon buttermilk smashed potatoes.

  • Anonymous

    January 23, 2014

    I absolutely love this recipe. If you don't have herbes de Provence, you can improvise. That's what I do. It comes out PERFECT!

  • Anonymous

    September 14, 2013

    My husband and I love this dish. In fact, it's his favorite main course!

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