Secret Ingredient for Crunchy Dijon Pork Chops

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Upgrade your dinner game with these mouth-watering Crunchy Dijon Pork Chops! Perfectly seasoned and coated in a crunchy crust, they’re a must-try for all foodies.

 

Who doesn’t love a good, breaded and fried chop?  I sure do.  But oven fryer or even air frying doesn’t achieve the same crisp and crunch as oil frying.  Unless you know the secret to extra crispy air or oven frying.  It’s not just about making sure to coat it with cooking spray or misting with oil.  There’s another trick to getting deliciously crispy breaded pork chops.

 

What’s the best cut for air frying pork chops?

 

When it comes to creating the perfect Crunchy Dijon Pork Chops, choosing the right cut of pork is essential. You definitely want the chop to be boneless.  That’s where I go for a center cut pork loin chop.  They’re great for pan searing or barbecuing.  And they’re perfect for air or oven frying.  Since they’re so lean, center cut loin chops are great for high and quick cooking methods.  Just like air or oven frying.

 

 

The high heat sears the outside of these crunchy Dijon pork chops. and keeps the the inside moist.  Unless they’re over 1 1/2 or 2 inches thick, these center cut pork chops cook quickly.  And they have a delicious flavor that’s not fatty like other cuts.  So, it’s a double healthy-ish recipe with the lean pork and the air or oven frying.

 

What are the best breadcrumbs for air or oven frying pork chops?

 

When it comes to breadcrumbs, there are various options you can choose from to elevate the crunchiness of your Dijon Pork Chops. From traditional bread crumbs to panko bread crumbs, each type offers a unique texture and flavor profile that can make a difference in your final dish.

 

 

Breadcrumbs are such a pantry staple.  I bet everyone has a container in theirs right now.  Even keto or low carb eaters have options for breadcrumbs, too.   They are the key ingredients for crispy fried foods.

 

Panko breadcrumbs are more like bread flakes.  They’re made from steamed, crustless loaves of bread.  These loaves are processed into flakes and then dried.  You can make your own at home by crumbling up or processing some bread into coarse bits and then pop them onto a baking sheet to dry out in the oven. 

 

I like using panko breadcrumbs for air fried and oven fried recipes.  With one caveat.  I always toast the panko before I use them.  Yes, I know they’re already crispy but toasting them gives them a golden brown color and makes them even more crispy.  That’s my trick for the best, most crunchy air fried or oven fried foods. 

 

 

Regular breadcrumbs are finely ground and perfect for classic recipes like chicken Parmesan or schnitzel.  Going the southern route, there’s salmon patties or even crab cakes.  And finally, it’s the perfect topping for all the casseroles! 

 

Finally, there’s fresh breadcrumbs.  Those are great as a binder or filler for recipes like meatloaf or meatballs.  If you toast them in the pan with some herbs and butter they’re perfect on top of simple pasta recipes for added flavor and texture. 

 

Tips for extra crispy dijon pork chops

 

If you’re concerned about the chops drying out, you can brine them or marinate them.  I didn’t find any need to do this.  And, well, I didn’t plan this meal ahead of time.  I might have marinated them if I planned.  Not that these pork chops needed marinating.  The coating has a nice flavor in there.

 

 

Make sure to toast the panko until it’s golden brown.  I have a small-ish pan that I like to do this in.  Then pan is from an old toaster oven and is the perfect size.  And make sure you add some flavor to your breadcrumbs.  Herbs and spices make the chops taste even more flavorful. 

 

Finally, and some might not understand this, but you need to let the meat rest after you coat it.  It allows the coating to set which allows it to adhere to the meat better.  If you cook it too soon after coating it the coating doesn’t stick to the meat.  I let mine for at least 30 minutes before popping them into the oven or the air fryer.

 

 

Ingredients to make crispy Dijon pork chops

 

There really isn’t much to these pork chops.  It should all be ingredients you have in the kitchen already.

Pantry ingredients – panko breadcrumbs, garlic salt, and black pepper

Refrigerator ingredients – egg, Dijon mustard, pork chops

 

Instructions to make these crispy pork chops

 

First preheat the oven for 425 F, if your oven frying your pork chops.  If you’re air frying the chops, then you will preheat the air fryer a little later in the recipe.  You can toast the panko while the oven heats up.  Just make sure to keep an eye on it so it doesn’t get too brown.

 

 

Crack the egg in a shallow dish and stir in the Dijon mustard.  I used egg substitute in this recipe, but the 1/4 cup is the equivalent to about 1 large egg.  Stir the egg and mustard together.  Pour the panko into another shallow dish. 

 

Trim the pork chops of any excess fat and then dip them into the egg mixture and then the panko.  Alternatively, you could dip the chops into some flour, then the eggs mix, and then the panko.  But I was happy with the results without taking the extra step. 

 

Place the chops on a sheet pan with a wire rack and refrigerate for 30 minutes.  Preheat the oven to 425 F while the chops are resting.  I know that most recipes tell you to bring meat to room temperature before cooking, but it’s not necessary.  The time it takes for some meat to come to room temperature could be trumped by the USDA food safety of leaving fresh meat out at room temperature.

 

 

Spray the chops with cooking spray or spritz with oil and bake the chops at 425 F for 7 to 10 minutes and then flip, spray again, and cook an additional 5 to 7 minutes or until the internal temperature reaches 165.  Remove them from the oven and let them rest for at least 5 minutes before serving.  This will bring the temperature up to the perfect degree of doneness.

 

These chops are crispy on the outside and tender and juicy on the inside.  Because of the short cooking time and high heat, the outside gets crunchy and the inside stays moist and delicious.  Letting the chops rest after coating keeps it from falling off the chops while they’re cooking. 

 

I served mine with some healthy-ish macaroni and cheese made with some fat free milk, cream cheese, and reduced fat cheddar.  It is the perfect side dish with these crispy baked Dijon pork chops.