For a delicious family meal, try this simple recipe: crumbed pork chops, shallow-fried until golden and crunchy, served with baby potatoes and steamed vegetables, and finished with a creamy mushroom mustard sauce.
Recipe at a glance
- How this recipe is made: Boneless pork chops are seasoned, dredged in flour, dipped in beaten egg, coated in Panko breadcrumbs and shallow-fried until crisp. The sauce is made by gently sautéing onions, garlic and mushrooms in butter, then simmering with stock, cream and wholegrain mustard.
- Main ingredients: Pork chops, onions, mushrooms, wholegrain mustard, cream, Panko breadcrumbs.
- Prep time: 10 minutes (coating chops, slicing onion and mushrooms).
- Cooking time: 40 minutes (about 20 minutes for the sauce and 20 minutes for frying).
- Yield: Serves 4; makes around 2 cups of sauce.
Crispy crumbed pork chops topped with a tangy, creamy mushroom and mustard sauce make a satisfying weeknight or weekend dinner you can have on the table in under an hour. Most of the cooking is hands-off, so you can prepare sides or relax while the sauce simmers.
Why you’ll love this recipe
- The sauce is rich and indulgent, but chicken stock lightens the flavour so it doesn’t feel too heavy.
- Wholegrain mustard adds a bright tang that cuts through the richness of the pork and cream.
- Panko breadcrumbs give exceptionally crisp results compared with ordinary breadcrumbs.
- This dish looks and tastes like a restaurant meal but is straightforward to cook at home.
Ingredients for crispy crumbed pork chops
See the recipe card below for exact quantities and helpful substitutions.
- Pork chops – Boneless shoulder chops with a bit of marbling work well; about ¾” (2 cm) thick is ideal. Lightly season with salt before coating. Bone-in chops can be used if preferred.
- Coating – Use the dry/wet/dry method: flour, beaten egg and Panko breadcrumbs. Panko gives a lighter, crispier crust.
Creamy mushroom mustard sauce
- Onions, garlic, mushrooms and butter: These form the flavour base. Use a medium diced onion, minced garlic and thickly sliced mushrooms. Butter softens and enriches the vegetables.
- Stock and cream: A combination of chicken stock and double (heavy) cream makes the sauce savoury and silky without being overly heavy.
- Wholegrain mustard: Provides mild tang and texture from the mustard seeds. Substitute Dijon for a smoother result or English mustard for more heat.
Tip – Wipe mushrooms with a damp cloth or paper towel rather than submerging them in water. Mushrooms absorb water quickly and can make the sauce watery and dilute the flavour.
Instructions
Coat the pork chops
Coating the chops and letting them rest in the refrigerator helps the crumb layer adhere and reduces the chance it will fall off during frying.
Step 1: Set up three shallow dishes with flour, beaten egg, and Panko breadcrumbs. Lightly salt the pork chops, dredge in flour, dip in egg, then press into the Panko to coat evenly.
Arrange the coated chops on a plate, cover loosely with plastic wrap or foil and refrigerate while you make the sauce.
Make the mushroom mustard sauce
Step 2: Melt butter in a saucepan over medium heat. Add onions and garlic and cook gently for 4–5 minutes until softened, stirring occasionally. Avoid browning.
Step 3: Add sliced mushrooms once the onions are translucent. They will cook down and release moisture.
Tip – To soften onions without constant stirring, turn the heat to low, cover the pan and leave for 3–4 minutes. Use the same approach for the mushrooms to avoid burning.
Step 4: Cook the mushrooms for 3–4 minutes until most moisture has evaporated, stirring occasionally.
Step 5: Stir in chicken stock, cream and wholegrain mustard. Simmer gently, uncovered, for 7–8 minutes until the sauce reduces and thickens. Season with salt and pepper to taste.
Tip – If the sauce is still too thin, make a slurry of 1–2 teaspoons cornflour (cornstarch) mixed with 1–2 tablespoons cold water and stir a little at a time into the simmering sauce until it reaches the desired consistency.
Fry the chops
Step 6: Heat 2–3 tablespoons vegetable oil in a frying pan over medium heat. Fry the coated chops 5 minutes per side, then a further 2–3 minutes per side until golden and cooked through.
Avoid very high heat or the crumbs will burn before the meat cooks. Fry in batches if the pan is crowded and keep cooked chops warm in a low oven (about 80°C / 175°F).
Rest the cooked pork chops for 5 minutes, loosely tented with foil, to allow the juices to redistribute. Serve warm with the mushroom mustard sauce spooned over and garnish with chopped parsley if desired.
Serving suggestions
The rich sauce and crispy chops pair well with simple sides:
- Buttered boiled baby potatoes, sautéed potatoes or roast potatoes — the sauce is excellent when spooned over potatoes.
- Green vegetables such as steamed green beans, tenderstem broccoli or minted peas for colour and contrast.
- A crisp green salad with tomatoes and red onion for a lighter option.
- Crusty bread to mop up any extra sauce.
For ease, you can steam carrots, baby potatoes and green vegetables together and serve them alongside the chops.
Variations
- Bacon: Fry chopped streaky bacon and stir into the sauce for extra smokiness.
- Herby: Add chopped parsley or fresh thyme to the sauce just before serving for brightness.
- Cheesy: Stir in ½ cup grated cheddar at the end for a cheese-enriched sauce and extra thickness.
- Swap protein: This sauce works equally well with chicken breasts or thighs.
Equipment
The basics you need: a saucepan for the sauce, a frying pan for the chops, and three shallow dishes or plates for flour, egg and breadcrumbs. A thick-based frying pan will give more even heat and help avoid burning.
Storing and freezing
- Refrigerator: Store leftover chops and sauce in separate airtight containers for up to 3 days to help preserve the crumb texture.
- Reheating: Reheat chops in an oven or air fryer at 180°C / 350°F for about 8 minutes. Reheat sauce gently on the stove, adding a splash of stock or cream if it has thickened.
- Freezing: The cooked crumbed chops are not recommended for freezing (crumbs can separate after thawing). The sauce freezes well for up to 3 months in an airtight container.
FAQ
For slightly pink but safe pork, cook to 63°C (145°F) and rest for 5 minutes. For medium, aim for 65–68°C (150–155°F). For well-done, 71°C (160°F). Always rest the meat loosely covered for 5 minutes before serving.
Pulse day-old bread (crusts removed if you prefer) in a food processor. Toast the crumbs in a dry frying pan over low heat until lightly golden to dry them out. Store any leftover breadcrumbs in the freezer.
Yes. Substitute the flour with cornflour (cornstarch) and use a gluten-free Panko alternative. Check labels on mustard and stock for hidden gluten.
More pork recipes
Explore other pork-based meals for different flavours and cooking styles. Try recipes with spareribs, BBQ pork, stir-fries or paprika pork goulash for variety.
📋 The recipe
Crumbed pork chops with mushroom mustard sauce
Boneless pork chops, breaded and shallow-fried, served with a creamy mushroom and wholegrain mustard sauce.
Ingredients
Pork chops
- 4 boneless pork shoulder chops (about 175 g / 6¼ oz each)
- 2 tbsp (20 g) flour
- ½ tsp salt (or to taste)
- 1 large egg, beaten
- 1 cup (60 g) Panko breadcrumbs
- 2–3 tbsp vegetable oil for frying
Creamy mushroom mustard sauce
- 2 tbsp (28 g) butter
- 1 medium onion, peeled and finely diced
- 2 cloves garlic, minced
- 225 g (8 oz) mushrooms, wiped and sliced
- ¾ cup (180 ml) chicken stock
- ¾ cup (180 ml) double or heavy cream
- 1–2 tbsp wholegrain mustard
- ½ tsp salt
- ¼ tsp ground black pepper
- Parsley, chopped (optional garnish)
Optional – if the sauce needs thickening
- 1–2 tsp cornflour (cornstarch)
- 1–2 tbsp cold water
Instructions
Coat the pork chops
- Set out three shallow dishes with flour, beaten egg and Panko. Lightly season chops with salt and coat: flour, egg, then Panko, pressing crumbs on to adhere. Refrigerate the coated chops while you prepare the sauce.
Mushroom mustard sauce
- Melt butter in a saucepan over medium heat. Add diced onion and garlic and cook gently for 4–5 minutes until softened, not browned.
- Add sliced mushrooms and cook 3–4 minutes until most moisture has evaporated, stirring occasionally.
- Stir in chicken stock, cream and wholegrain mustard. Simmer gently, uncovered, for 7–8 minutes until reduced and slightly thickened. Season with salt and pepper to taste.
- If the sauce is still thin, whisk a slurry of 1–2 tsp cornflour with 1–2 tbsp cold water and stir in a little at a time until the desired consistency is reached.
Fry the chops
- Heat vegetable oil in a frying pan over medium heat. Fry the chops 5 minutes per side, then an additional 2–3 minutes per side until golden and cooked through. Do not overcrowd the pan; fry in batches if needed.
- Transfer the cooked chops to a warm plate, tent loosely with foil and rest for 5 minutes. Serve with potatoes and steamed vegetables, spoon the mushroom mustard sauce over the chops and garnish with parsley if desired.
Notes
Tips:
- To soften onions without constant stirring, reduce heat to low, cover the pan and let them sweat for 3–4 minutes, stirring occasionally to prevent burning.
- Fry in batches if needed and keep cooked chops warm in a low oven (about 80°C / 175°F).
Substitutions:
- Use bone-in chops if you prefer. Substitute Dijon or English mustard for different heat levels.
- Replace flour with cornflour for a gluten-free coating and use gluten-free Panko.
- Use milk instead of cream if desired, but the sauce may need extra thickening with cornflour.
Storage: Store chops and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chops in the oven or air fryer at 180°C / 350°F for about 8 minutes; reheat sauce gently on the stove, adding a splash of stock or cream if needed. The sauce freezes well for up to 3 months; avoid freezing the crumbed chops.
Nutrition
Per serving (approximate): Calories 676; Carbohydrates 20.3 g; Protein 35 g; Fat 50.7 g; Saturated fat 17.7 g; Cholesterol 229 mg; Sodium 1334 mg; Potassium 319 mg; Fiber 2.2 g; Sugar 3.4 g.
These values were calculated using an online tool and are for guidance only.
If you try this recipe and enjoy it, please leave a rating or comment. You can contact the recipe author at [email protected].