Crunchy Smokey Pork Chops

  • Yield: 6-8 servings


1/2-- cup flour, for dredging
3/4-- cup dijon mustard
1/2-- cup dry white wine (I used chardonnay)
3-- cloves fresh garlic, crushed
2-- teaspoons liquid smoke flavoring
6-8-- thin cut, bone-in, pork chops
3-- cups panko bread crumbs
3-- teaspoons onion powder
1 1/2-- tablespoons parsley flakes
1 1/2-- teaspoons kosher salt
1/2-- teaspoon black pepper


1. Place flour into a plastic freezer bag.  In a shallow dish, mix together the next 4 ingredients.

2. In a sepreate freezer bag, mix together the last 5 ingredients.  

3. Preheat oven to 400 degrees F.  Line 2 large baking pans with parchment paper.

4. Coat each pork chop with flour, then with mustard mixture and then with breadcrumb mixture.

5. Place on the baking sheets and bake on center rack for 40-45 mintues or until well browned.