I love a good pork chop, and I always forget to add them to our regular recipe rotation … until now! Here is my new Baked Pork Chops with Creamy Mustard Sauce recipe! I have cracked the code for one of the best baked pork chops. They aren’t even that complicated to make. I have included a brine which adds to the juiciness, but if you don’t have time (or didn’t think to do it the night before) you can skip that step. However, the brine makes a big difference in the juiciness of the chop.
My favorite addition to a good pork chop is spicy mustard. I created this creamy mustard sauce to be a little fancier than just plopping a big squeeze of mustard on my plate.
When it come to side items for these chops I love some sweet potatoes and brussels. Don’t try and do double duty in the oven though! In my first round of testing I roasted vegetables in with the pork chops, and they didn’t get crispy because there was too much steam from the veggies. So whatever sides you decide, keep them on the stove or cook them before or after the chops!Print
Baked Pork Chops with Creamy Mustard Sauce
These Baked Pork Chops are delicious! If you want to ensure not having dry pork chops I highly encourage brining them at least a few hours before cooking or even overnight.
**Cooking time does not include the brine
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8 1x
- 1 pork loin, sliced into 1 1/2″ cutlets (should get about 8–10 pork chops)
- 1 1/2 cups Panko bread crumbs
- 1 teaspoon Italian seasonings
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 cup Parmesan
- 1/2 teaspoon red pepper flakes
- 1 cup milk
- 1 egg
- 2 Tablespoons olive oil, divided
Creamy Mustard Sauce
- 1 cup half and half
- 1/3 cup spicy brown mustard
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 cups water
- 1 cup brown sugar
- 2 Tablespoons salt
If you are using the brine:
- Mix together the water, sugar, and salt in a large bowl, drop in the chops, and let them soak for a few hours or overnight.
- Rinse the brine off before you start cooking the chops.
- Preheat the oven to 450 degrees, and grease a baking sheet with 1 tablespoon of oil.
- Mix together the breadcrumbs, Italian seasoning, salt, pepper, garlic powder, Parmesan,and red pepper in a bowl.
- Beat the egg and milk in another bowl.
- Dunk each pork chop in the milk mixture and then into the breadcrumb mixture making sure its completely covered.
- Place the pork chops on the prepared greased baking sheet.
- Drizzle the remaining 1 tablespoon of olive oil evenly on top of the breaded pork chops.
- Bake on the top rack for 10 minutes, then rotate and switch to the bottom rack for another 10 minutes.
- If you want the top to get extra crispy turn the broiler on and bake an additional 2-3 minute (do not step away from the oven!).
Creamy Mustard Sauce:
- Mix together the mustard, half and half, salt, pepper, and garlic powder in a small pot.
- Heat the sauce over medium for 10 minutes stirring occasionally.
If you don’t need 8-10 pork chops at a time you can freeze the extra pork loins for a later use, and cut the breadcrumb mixture in half.
Here are some sides you could serve: