Oh hey dinner. I see you getting fancy on a Monday like it’s no big thang. AND YOU GUYS…..it really is no big thing. We’re about to take the go to, inexpensive, crowd please cut that is the boneless pork chop and turn it into a restaurant-worthy plate with minimal effort.
When are walnut crusted dijon pork chops appropriate? If you’re having company over, you’re sick of eating the same dinner every night, maybe you just starting to get dinnertime cooking under your belt and want something other than chicken or pasta. Maybe you just like pork chops! This is the recipe for you my friend.
Or just maybe….every dang pork chop you cook comes out like shoe leather. We’ve got two simple steps for these tangy dijon pork chops that’s going to ensure a perfectly juicy chop.
Tips for perfect pork chops
Why, Lauren, why are my beautiful pork chops so tough?! I know it’s heartbreaking but it doesn’t take much for this slice of pork to go from succulent to sawdust. Here’s how we’re going to prevent that.
- MAYO. If you’re not into mayo you can swap it out with Greek yogurt, but the fat in the mayo is what’s doing all the work here guys. It’s worth it.
- Walnut-Flour crust. It’s like a jacket for the juice provoking fats you just slathered on those chops.
- Set a timer. Don’t over cook the chops.
- Check it with a meat thermometer. Insert it into the center of the chop. A boneless pork chop should be cooked to 145°F. A little bit of pink color in the center is ok, though most people prefer their pork cooked through.
- Let it rest. That little piece of meat just did a lot of work in that oven, give it a 5 minute breather before slicing into it.
The best part about these steaks of dijon pork chop goodness? It’s almost the same as doing shake and bake but with real food ingredients that you probably already have in your pantry.
How to make walnut crusted dijon pork chops
That’s it! We’re doing it.
First order of business, pat those pork chops dry with some paper towels. Then get your ‘breading station’ together. In a bowl, mix together the mayo and the mustards. In a larger bowl, mix together the chopped walnuts, flour, salt and fresh thyme leaves. If you don’t have fresh, you can totally substitute dried my friend! Pour the walnut coating onto a plate or a flat container with a lip (like a tupperware container).
Slather one side of one pork chop with the mayo-dijon mix then press the dijon side into the walnut-flour coating. Brush the other side of the pork chop with the dijon, flip and press into the walnut coating. Set it on a baking sheet lined with parchment paper. Repeat until all your pork chops are coated!
Then all it takes is baking in a preheated 400°F oven for about 25 minutes. That gives you plenty of time to make some comfort food sides like potatoes, parsnips, carrots, or my personal favorite leafy green friend.
What are you serving along side your chops?! Be sure to tell me below in the comments and if you make this recipe tag @hungerthirstplay on social media! I can’t wait to see your delicious eats!
- 2 lbs boneless pork chops (4 chops)
- 2 cups chopped walnuts
- 1/4 cup all purpose flour
- 2 sprigs thyme
- 1 teaspoon salt
- 1/4 cup mayo
- 1 tablespoon whole grain mustard
- 1 tablespoon dijon mustard
- Preheat oven to 400°F. Have a sheet pan ready for the prepared pork chops.
- In a medium size bowl, combine the walnuts, flour, and salt. Remove the thyme leaves from the stem and stir into the walnut flour mixture. Transfer onto a large plate and set aside.
- In a small bowl, combine the mayo, dijon, and whole grain mustard. Pat each side of the pork chops dry with a paper towel. Liberally brush one side of the pork chop and place mustard side down on top of the walnut-flour mixture. Press firmly to ensure the pork chop is well coated. Brush the other side with the dijon-mayo, flip and press firmly into the walnut-flour mix. Set the dredged pork chop onto the sheet pan.
- Repeat the dredging process for the remaining 3 pork chops. You may need to shake the walnut-flour mixture on the plate so there are no empty spots as you get to the last pork chop.
- Bake the walnut crusted pork chops at 400°F for 25 minutes or until an internal temperature of 145°F is reached. Serve immediately with your favorite comfort food sides.
- The easiest method is to work one pork chop at a time so you don't lose any dijon-mayo on your work surfaces.
- Dry thyme can be substituted for fresh, the taste might be a little more subtle.
- For easier clean up, line the sheet pan with parchment paper before baking.
- For added crunch, pork chops can be seared 5 minutes each side over medium-high heat before baking. Use an oven safe skillet and transfer directly from the skillet to the oven. Reduce baking time by 10 minutes if opting for this method.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1039 Total Fat: 81g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 61g Cholesterol: 176mg Sodium: 956mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 5g Sugar: 2g Sugar Alcohols: 0g Protein: 71g