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walnut crusted pork chop on a plate with kale and mashed potatoes

Walnut Crusted Dijon Pork Chops

Tender, juicy boneless pork chops oven roasted with tangy and spicy dijon mustard and the perfect crispy walnut crunch.
Course Main Dishes
Cuisine American
Keyword baked pork chops, dijon pork chops, roasted pork chops
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 1254kcal
Author Lauren


  • 2 lbs boneless pork chops 4 chops
  • 2 cups chopped walnuts
  • ¼ cup all purpose flour
  • 2 sprigs thyme
  • 1 teaspoon salt
  • ¼ 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.


Calories: 1254kcal | Carbohydrates: 23g | Protein: 68g | Fat: 104g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 867mg | Potassium: 1392mg | Fiber: 8g | Sugar: 3g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 5mg