The Art of Crispy Breaded Pork Chop Perfection

Proper Meat Preparation

Learning to dry and season pork chops correctly ensures the breading adheres perfectly and the meat cooks evenly throughout, preventing soggy coating and undercooked centers.

Three-Step Breading Station

Mastering the classic flour-egg-breadcrumb technique creates a protective barrier that locks in juices while developing an incredibly crispy, golden-brown exterior that stays crunchy.

Pan-Frying Temperature Control

Achieving and maintaining the perfect oil temperature of 350°F ensures the coating crisps beautifully without burning while the pork cooks through to safe, juicy perfection.

Roux-Based Gravy Making

Understanding how to create a smooth roux and gradually incorporate liquids prevents lumps and produces a perfectly thickened, velvety gravy with professional restaurant quality.

Sauce Finishing and Seasoning

Learning to balance the tangy mustard, rich cream, and savory stock while adjusting seasoning creates a harmonious sauce that complements rather than overpowers the crispy pork.

Mastering the Perfect Crispy Pork Chop

Temperature Control: Ensure oil reaches 350°F before adding pork chops to achieve maximum crispiness without burning the coating, and use a thermometer to verify internal temperature reaches 145°F for perfectly cooked, juicy meat.

Breading Technique: Press breadcrumbs firmly onto the meat and especially around edges to prevent coating from falling off during cooking, and let breaded chops rest for 5 minutes before frying for better adhesion.

Gravy Consistency: If gravy becomes too thick, thin with additional chicken stock one tablespoon at a time, or if too thin, simmer uncovered for 2-3 more minutes to reduce and thicken naturally.

Make-Ahead Option: Bread the pork chops up to 4 hours ahead and refrigerate uncovered on a wire rack, which actually helps the coating adhere better and creates an even crispier crust when cooked.

Flavor Variations: Add 1 teaspoon of fresh thyme or rosemary to the gravy, swap whole grain mustard for honey mustard for sweetness, or add a splash of white wine to the gravy for depth.

Storage Guidance: Store leftover pork chops and gravy separately in airtight containers for up to 3 days, then reheat pork chops in a 350°F oven for 10 minutes to restore crispiness and warm gravy gently on stovetop.

Crispy Pan-Fried Breaded Pork Chops with Creamy Whole Grain Mustard Gravy and Fresh Herbs

Name: Crispy Pan-Fried Breaded Pork Chops with Creamy Whole Grain Mustard Gravy and Fresh Herbs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: For the Breaded Pork Chops:; 4 bone-in pork chops, about 1-inch thick; 1 cup all-purpose flour; 2 large eggs; 2 tablespoons whole milk; 1.5 cups panko breadcrumbs; 0.5 cup regular breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 0.5 teaspoon black pepper; 1 teaspoon salt, divided; 0.25 cup vegetable oil for frying; For the Creamy Mustard Gravy:; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1.5 cups chicken stock; 0.75 cup heavy cream; 3 tablespoons whole grain mustard; 1 tablespoon Dijon mustard; 0.5 teaspoon black pepper; 0.25 teaspoon salt; 2 tablespoons fresh parsley, chopped; For Special Equipment:; Large cast iron skillet or heavy-bottomed pan; Three shallow dishes for breading station; Meat thermometer

The ultimate crispy breaded pork chops featuring golden panko crust, tender bone-in chops, and rich whole grain mustard gravy. This comfort food classic combines the satisfying crunch of perfectly breaded cutlets with the velvety richness of cream-based sauce, creating an unforgettable restaurant-quality meal that elevates the classic pork chop to extraordinary heights perfect for weeknight dinners, special occasions, or any time you crave the perfect balance of crispy texture and creamy indulgence.

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Breaded Pork Chops:

4 bone-in pork chops, about 1-inch thick

1 cup all-purpose flour

2 large eggs

2 tablespoons whole milk

1.5 cups panko breadcrumbs

0.5 cup regular breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

0.5 teaspoon black pepper

1 teaspoon salt, divided

0.25 cup vegetable oil for frying

For the Creamy Mustard Gravy:

2 tablespoons butter

2 tablespoons all-purpose flour

1.5 cups chicken stock

0.75 cup heavy cream

3 tablespoons whole grain mustard

1 tablespoon Dijon mustard

0.5 teaspoon black pepper

0.25 teaspoon salt

2 tablespoons fresh parsley, chopped

For Special Equipment:

Large cast iron skillet or heavy-bottomed pan

Three shallow dishes for breading station

Meat thermometer

Instructions

Pat the pork chops completely dry with paper towels and season both sides with half the salt, then let them sit at room temperature for 10 minutes to ensure even cooking.

Set up your breading station with three shallow dishes: first dish with flour mixed with remaining salt, second dish with eggs beaten with milk, and third dish with both breadcrumbs combined with garlic powder, onion powder, paprika, and black pepper.

Dredge each pork chop in flour, shaking off excess, then dip in egg mixture ensuring full coverage, and finally press firmly into breadcrumb mixture coating both sides completely and pressing edges for maximum crispiness.

Heat vegetable oil in a large cast iron skillet over medium-high heat until shimmering, about 350°F, then carefully add breaded pork chops without crowding the pan.

Cook pork chops for 5-6 minutes on the first side without moving them to develop a golden-brown crust, then flip and cook for another 5-6 minutes until internal temperature reaches 145°F.

Transfer cooked pork chops to a wire rack set over a baking sheet and tent loosely with foil while you prepare the gravy, reserving 2 tablespoons of pan drippings.

In the same skillet, melt butter with reserved pan drippings over medium heat, then whisk in flour and cook for 1-2 minutes until golden to create a roux.

Gradually whisk in chicken stock, stirring constantly to prevent lumps, then add heavy cream, both mustards, salt, and pepper, and simmer for 4-5 minutes until thickened to gravy consistency.

Stir in fresh parsley, taste and adjust seasoning if needed, then serve the pork chops immediately with generous spoonfuls of warm creamy mustard gravy over the top.

Crispy Pan-Fried Breaded Pork Chops with Creamy Whole Grain Mustard Gravy and Fresh Herbs

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Crispy Breaded Pork Chop Perfection

Crispy Pan-Fried Breaded Pork Chops with Creamy Whole Grain Mustard Gravy and Fresh Herbs

Ingredients

Instructions