7 years ago

Chive Crusted Pork Chops


A delicious twist on your usual weeknight pork chops! These chops are coated in a crispy panko breadcrumb mixture, then served with a creamy mustard sauce and blue
cheese crumbles.


  • 8 boneless All-Natural Pork Chops, ½-inch thick
  • Salt and pepper to taste
  • 1 cup flour
  • 3 eggs, beaten
  • 1 package fresh chives, snipped, 1 ounce
  • 1½ cups panko Japanese-style breadcrumbs
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil


  • 4 strips uncooked bacon, diced
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped shallots
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1½ tablespoons Dijon mustard
  • 7 ounces Point Reyes Blue cheese, crumbled


  1. Season chops on both sides with salt and pepper. Dredge in flour and dip in beaten eggs.
  2. In a shallow dish, combine snipped chives and breadcrumbs. Remove pork from egg wash; coat with breadcrumb mixture.
  3. In a large nonstick fry pan over medium heat, melt 2 tablespoons butter and 1 tablespoon olive oil. When butter is bubbling, add chops and sauté 8 minutes; carefully turn and sauté on other side until pork registers 160 F on an instant-read thermometer (6-8 minutes). Remove chops and place on a warm holding platter.
  4. Wipe pan with paper towel to remove fat; add bacon and cook over medium heat until golden. Drain and discard all but 1 tablespoon of drippings. Add 2 tablespoons butter and shallots; cook until clear (3-5 minutes). Add flour and cook 1-2 minutes, stirring constantly. Whisk in chicken broth until smooth and thickened; add mustard and continue to whisk and cook until smooth.

To serve: Platter the pork, spoon sauce on the side and top chops with cheese crumbles.