If you are in a hurry, and who isn’t most days? Quick Crispy Dijon Pork Chops can have a delicious dinner on the table in no time flat!
Most days the last thing many of you want to do is worry about dinner, or worry about how you can get dinner on the table quickly. Thin cut meat is the answer to those who are short on time. They cook in virtually minutes no matter the application.
Having a crispy coating on meat or fish is a must in my book. To get that crispy exterior usually means a dipping station…..flour, eggs, and breadcrumbs. Who has time for all that, and the mess….ugh!
On a whim, I tried spreading mustard on some thin cut chops and then dipped them in seasoned panko breadcrumbs. They fried up perfectly. And in record time. It took all of 6 minutes. The side dishes took longer!
The beauty of this dish is it can be used on chicken or fish also. Be sure to use very thin cut meats or the panko will burn before the meat is done.
Quick Crispy Dijon Prok Chops are your new go-to dinner when you are short on time, but still, want a scrumptious meal that your whole family will love.
1 1/4 pounds thinly sliced center cut pork chops
6 tablespoons dijon mustard
1 – 1 1/2 cups panko breadcrumbs
Salt and Black pepper
Oil for frying (I used avocado oil)
Pat the pork chops dry with paper towels.
In a shallow dish or on a paper plate season pork chops with salt and pepper to your taste.
Spread each side of pork chops with a light layer of dijon mustard, just enough to coat the chop. (you may need more or less of the mustard depending on the size of your chops)
Press mustard coated chops into seasoned panko crumbs making sure you cover all the mustard with crumbs.
In a large skillet pour enough oil to coat the bottom of the pan and heat over medium-high heat until hot.
Place coated chops in hot oil and fry until golden brown, about 2-3 minutes. Turn chops and cook for an additional 2-3 minutes.
We first posted this burger back in 2014. Apparently Spring was not anywhere to be seen in 2014 either…..after last nights snow…yes, I said snow and hopefully this is the last of it. Winter has stuck around wayyyy too long this year.
Bacon Apple Chicken Burger was originally called Apple Bacon Chicken Burger, but I discovered it’s a no no to use the same post title twice??
Making this burger again was not a no no, it was a great idea!
I said it a million…slight exaggeration …times, but I love ground chicken for a burger in place of turkey. For me, it has a better flavor, but if you are a lover of the turkey, please substitute it in this recipe.
As anyone who has used ground chicken (or turkey) knows it can be a little dry, but in the case of this burger, the add-ins make it nice and juicy. One other tip, I know its poultry and you do need to cook it through, but do not over cook it. If you do, no matter what you have added, it will be dry. A little bit of bacon, onion, sage and maple syrup add a nice flavor to the burger and a topping of Maple Dijon sauce and grilled granny smith apples and wow!!!
Since we revisted this recipe we decided to revisit the pictures too! Funny when you start a blog you think your pictures are really good, then later you look back and …YIKES!!! It’s an understatement to say we have improved.
So, brush off the snow, drag out the grill and try Bacon Apple Chicken Burger. If the snow won’t stop where you are, cook them inside until summer shows up!!
We all know about traditional carrot salad…….mayo based,with *gag* raisins…….I know I should not bash food, but I really dislike raisins!
I don’t know if it’s a texture thing, or if it’s the actual taste…….or the fact that they can disguise themselves as chocolate chips……..then bam…..it’s a raisin. Very disappointing when your mouth is set for sweet chocolate…… Continue reading “Dijon Carrot Salad”