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Almond Panko Crunch Dijon Pork Chops w/ Arugula Shallot Salad

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Moist mustard herbed pork chop topped and baked with a panko breadcrumb and almond crunch. Served with vinegary shallot and arugula salad.


Calories (per serving)556
Total Fat32 g50%
Saturated Fat5 g25%
Monounsaturated Fat13 g
Polyunsaturated Fat3 g
Trans Fat0 g
Cholesterol117 mg39%
Sodium632 mg26%
Potassium197 mg6%
Total Carbohydrate62 g21%
Dietary Fiber4 g15%
Sugars7 g
Protein44 g89%


2 pork chops, bone in
1/2 cup plain panko breadcrumbs
3 tsp Dijon mustard
1/4 cup sliced almonds
2 tbsp finely chopped parsley
1 tbsp chopped fresh thyme
1 1/2 tbsp olive oil
1/2 tbsp brown sugar
1/2 tsp salt
1/2 tbsp garlic powder
1/2 tsp dry mustard
1/4 tsp cumin
1/2 tsp onion powder
1/4 tsp black pepper
2 cups arugula
1 sliced shallot
1 1/2 tbsp olive oil
1 tbsp white balsamic vinegar
salt and pepper to taste
* Click to ingredient to choose one


Combine brown sugar, salt, pepper, garlic powder, dry mustard, onion powder and cumin in a bowl. Generously coat the pork and let them sit.
Preheat oven for 425.
In another bowl, whisk together mustard and 1 1/2 tbsp olive oil. Then add panko, parsley, thyme and almonds. If too dry, add more olive oil, if too wet, add panko. Season with salt and pepper.
Prepare a nonstick pan over medium high heat. Spray with cooking oil and sear both sides of the pork chops until lightly browned.
Place seared chops on a lined baking sheet and bake for 5 minutes.
Flip the chops and spoon the panko mixture on top and bake for another 7 minutes.
Prepare salad by whisking 1 1/2 tbsp oil, vinegar, salt and pepper together. Add arugula and shallots.
To serve, place chop on plate with salad.