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.
Servings8servings
Prep Time
Ingredients
8boneless All-Natural Pork Chops1/2-inch thick
salt and pepper to taste
1cupFlour
3Eggsbeaten
1package fresh chivessnipped, 1 ounce
1 1/2cupspanko Japanese-style breadcrumbs
2tablespoonsunsalted butter
1tablespoonolive oil
Sauce:
4strips uncooked bacondiced
2tablespoonsunsalted butter
2tablespoonsfinely chopped shallots
3tablespoonsFlour
2cupsChicken Broth
1 1/2tablespoonsDijon mustard
7ouncesPoint Reyes Blue cheesecrumbled
Instructions
Season chops on both sides with salt and pepper. Dredge in flour and dip in beaten eggs.
In a shallow dish, combine snipped chives and breadcrumbs. Remove pork from egg wash; coat with breadcrumb mixture.
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.