For a delicious family feast, why not try this easy recipe? Crumbed pork chops, shallow-fried to a beautiful golden crunch, served with baby potatoes and vegetables and smothered in a creamy mushroom mustard sauce.
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Recipe at a glance
- How this recipe is made: Boneless pork chops are breaded in egg and breadcrumbs and shallow-fried until perfectly crispy. Meanwhile, onions and mushrooms are gently sauteed in butter before being combined with stock, cream and mustard to create a rich, flavourful sauce.
- Main ingredients: Pork chops, onions, mushrooms, mustard, cream, breadcrumbs
- Prep time: 10 minutes - to coat the chops, and clean and slice an onion and some mushrooms.
- Cooking time: 40 minutes - 20 minutes for the sauce and another 20 minutes to fry the chops.
- Yield: 4 chops and approximately 2 cups of sauce.
Crispy crumbed pork chops with a tangy mustard-flavoured creamy mushroom sauce make a super easy meal that you can have on the table in less than an hour. There's also no need to stand and stir while the meal is cooking, so most of that time is hands-off.
The crispy coating on the pork chops adds a satisfying crunch to each bite, while the creamy mushroom and mustard sauce turns an ordinary supper into something that feels just a little bit special.
Why I think you'll love this recipe
- The sauce is rich and indulgent, but the addition of chicken stock stops it from being 'heavy'.
- The tangy mustard flavour in the sauce cuts through the richness of the pork beautifully.
- The panko breadcrumbs, used to bread the pork, add an amazing crispy coating.
- If I were to see this description on a restaurant menu - 'crispy breaded pork chops, smothered in a creamy mushroom sauce, and served with baby potatoes and a medley of freshly steamed vegetables' - I can guarantee you I'd be ordering it!
There's no cheese in this recipe. If you're looking for a cheesy crumbed pork chop, you might like to try this recipe - parmesan-crusted pork chops.
Ingredients for crispy crumbed pork chops
See the printable recipe card at the end of this post for a complete list of ingredients, including quantities and substitutions.
- Pork chops - I used boneless shoulder chops with a good marbling of fat, and they were quite thick at around ¾" or just under 2 cm. If you prefer to use pork chops on the bone, that's perfectly fine. This is optional, but I season the pork chops lightly with salt before coating them.
- Coating - The chops are coated using the dry/wet/dry method, so you will need flour, an egg, and some Panko breadcrumbs. I use Panko rather than normal breadcrumbs because I find it gives the crispiest result.
Creamy mushroom mustard sauce
- Onions, garlic, mushrooms and butter. These form the base of the sauce. The onion should be peeled and diced, the garlic crushed, and the mushrooms wiped and thickly sliced. For a richer sauce I use butter to soften the vegetables.
💡Tip - Never submerge mushrooms in water - they are like little sponges, and will soak up the water and then release it into the sauce. This not only makes the sauce watery, but it also dilutes the flavour. It's enough to just wipe the mushrooms with a damp paper towel to remove any bits of dirt.
- Double cream and stock. I use both double cream and stock in this mushroom sauce. The stock adds a savoury element and prevents the sauce from becoming too rich, while the cream adds smoothness, helping the sauce thicken naturally as it simmers.
- Wholegrain mustard. Wholegrain mustard is quite mild. If you don't like the seeds in wholegrain mustard, you will get a similar flavour using Dijon mustard. For a sharper taste, use English mustard instead.
Instructions
Coat the pork chops
Start by coating the chops with breadcrumbs. They need to rest in the refrigerator to allow the coating to 'set', which helps prevent it from falling off the chops when you come to fry them.
Step 1: Prepare 3 shallow dishes or plates to hold the flour, beaten egg and Panko breadcrumbs. Season the pork chops lightly with salt and dip them first in the flour, then in the egg, and finally in the breadcrumbs. Pat the breadcrumbs on firmly.
Arrange the coated chops on a plate, then cover them with plastic wrap or tin foil and leave them in the refrigerator while you get on with making the sauce.
Make the mushroom mustard sauce
Step 2: Melt the butter in a saucepan over moderate heat, then add the onions and garlic and allow them to fry gently for 4 to 5 minutes to soften. Stir occasionally and don't allow them to brown.
Step 3: Once the onions are translucent, add the sliced mushrooms. It may seem a lot, but they cook down as they soften and release their moisture.
💡Tip - I find the onions soften nicely if I turn the heat to low, cover the pan with a lid, and leave them for 3 - 4 minutes. That way, I don't have to stand and stir them. Do make sure the heat is set to low so the onions don't brown or burn. You can do the same when cooking the mushrooms.
Step 4: Leave the mushrooms to cook for 3 to 4 minutes until most of the moisture has evaporated. Stir occasionally.
Step 5: Finally, stir in the stock, cream and mustard. Make sure the sauce is simmering gently and leave it to cook, uncovered, for 7 to 8 minutes, stirring occasionally. Taste for seasoning and add salt and ground black pepper if necessary.
💡Tip - The sauce should thicken naturally. If it's still a little on the thin side, you can thicken it by stirring in a slurry made from 1 to 2 teaspoons of cornflour (cornstarch) and 1 to 2 tablespoons of cold water. Stir it into the simmering sauce until you reach the desired consistency. You may not need all the slurry.
Fry the chops
Step 6: Heat the vegetable oil over moderate heat in a frying pan and add the coated pork chops. Fry them for 5 minutes per side, then fry them for an additional 2 to 3 minutes per side until golden and crispy.
Don't set the heat too high or the crumbs will burn before the chops have had time to cook completely.
💡Tip - When frying the chops, don't overcrowd the pan. If necessary, fry them in batches and keep the fried chops warm on a plate in a low oven (80C / 175F) while you fry the next batch.
The cooked pork chops should be rested for 5 minutes before serving. This allows the meat fibres to relax, and juices to redistribute themselves throughout the meat.
Place the pork chops on a warm plate to rest, and tent loosely with tin foil.
Serving suggestions
These crumbed pork chops with creamy mushroom mustard sauce are rich and full of flavour, so they pair beautifully with simple side dishes.
- For a classic comfort meal, serve with buttered boiled baby potatoes, sauteed potatoes or butter roast potatoes. The sauce is perfect for spooning over the potatoes, so nothing goes to waste.
- To add colour and contrast, include a green vegetable such as steamed green beans, tenderstem broccoli or these tasty minted smashed peas.
- If you prefer something lighter, a crisp green salad with fresh tomatoes and red onion, and a simple vinaigrette, works well alongside pork.
- And of course, don't forget a crusty bread roll or a slice of crusty bread to mop up any extra sauce - it's too good to be left behind!
You'll see from the photos that I took the easy route, and just steamed a few green vegetables, carrots and baby potatoes all in the same pan. Then I tipped them into a serving dish and plonked them on the table!
Variations
This recipe is easy to adapt, depending on what you have available in your refrigerator or pantry:
- Bacon - fry 2 or 3 rashers of chopped streaky bacon and stir it into the sauce.
- Herby - fresh thyme or chopped parsley stirred into the sauce just before serving adds a fresh herby note.
- Cheesy - melt half a cup of grated cheddar cheese into the sauce at the end for a cheesy mushroom sauce. Hint - this also helps thicken the sauce, so you might not need the cornflour.
- Swap the pork for chicken - this sauce works just as well with chicken as it does with pork.
Equipment
So, what do you need? The main items are a saucepan (for the sauce) and a frying pan for the pork chops!
If you are going to be frying a lot of chops, then the larger the frying pan, the better (because you can fit more in), and a pan with a thick base is probably best as it will conduct heat better than a thin-bottomed pan, making it less prone to burning.
The only other items you will need will be 3 flatish containers (either plates or dishes) to hold the coating ingredients.
Storing and freezing
- Refrigerator. Store leftover pork chops and sauce in separate airtight containers in the refrigerator for up to 3 days. Keeping them separate helps prevent the breadcrumbs from becoming soggy, although realistically, leftovers are never going to be as crispy as freshly made.
- Reheating. These pork chops are best eaten fresh. However, you can reheat them in the oven or air fryer (180C / 350F) for 8 minutes until heated through. They are never going to be as crispy as freshly made, and you may find the pork dries out a little.
- The sauce. You can reheat the sauce in a saucepan over low heat, stirring occasionally. If it has thickened in the refrigerator, add a splash of stock or cream to loosen it.
- Freezing. I wouldn't recommend freezing the cooked crumbed chops. The coating would be inclined to fall off once frozen and defrosted. The sauce freezes well and can be frozen in an airtight container for up to 3 months.
FAQ
For slightly pink meat (although perfectly safe to eat), cook to a temperature of 63C or 145F.
For medium pork, cook to a temperature between 65C to 68C or 150F to 155F.
For well-done pork, cook to a temperature of 71C to 160F.
In all instances, the pork should be loosely covered with tin foil and set aside for 5 minutes to rest.
Making breadcrumbs is easy. Remove the crusts from slices of day-old bread and pulse in a food processor to form the breadcrumbs.
Place the crumbs into a dry frying pan and stir them over low to moderate heat for a few minutes until they start to dry out and turn light golden brown.
Use them for crumbing meat instead of Panko.
Take care - they can burn easily if the heat is too high.
Any leftover breadcrumbs can be stored indefinitely in a plastic bag in the freezer.
Yes, substitute the flour in the coating with cornflour or cornstarch, and use gluten-free Panko, which is available at most large supermarkets and also from Amazon.
Check the ingredients in the mustard and also in the stock cube.
Save for later
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More pork recipes
Visit my pork recipes page for other tasty ideas for meals using pork. Here are a few you might enjoy:
📋The recipe
Crumbed pork chops with mushroom mustard sauce
(Click the stars to rate this recipe)
Equipment
- Saucepan
- Frying Pan
- 3 shallow dishes
Ingredients
Pork chops
- 4 boneless pork shoulder chops about 175 grams or 6¼ ounces each
- 2 tablespoons / 20 grams flour
- ½ teaspoon salt or more to taste
- 1 large egg
- 1 cup / 60 grams Panko breadcrumbs
- 2 - 3 tablespoons vegetable oil for frying
Creamy mushroom mustard sauce
- 2 tablespoons / 28 grams butter
- 1 medium onion peeled and finely diced
- 2 cloves garlic minced
- 8 ounces / 225 grams mushrooms wiped and sliced
- ¾ cup / 180 ml chicken stock dissolve 1 chicken stock cube in boiling water
- ¾ cup / 180 ml double or heavy cream or use ½ cup milk and ½ cup cream (or single or pouring cream.)
- 1 - 2 tablespoon wholegrain mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Parsley optional - chopped for garnish
Optional - if the sauce needs thickening
- 1 - 2 teaspoons cornflour or cornstarch
- 1 - 2 tablespoons cold water
Instructions
Coat the pork chops
- Prepare 3 shallow dishes or plates to hold the flour, beaten egg and Panko breadcrumbs. Season the pork chops lightly with salt and dip them first in the flour, then in the egg, and finally in the breadcrumbs.4 boneless pork shoulder chops, 2 tablespoons / 20 grams flour, ½ teaspoon salt, 1 large egg, 1 cup / 60 grams Panko breadcrumbs
- Arrange the coated chops on a plate, then cover them with plastic wrap or tin foil and leave them in the refrigerator while you get on with making the sauce.
Mushroom mustard sauce
- Melt the butter in a saucepan over moderate heat, then add the onions and garlic and allow them to fry gently for 4 to 5 minutes to soften. Stir occasionally and don't allow them to brown.2 tablespoons / 28 grams butter, 1 medium onion, 2 cloves garlic
- Once the onions are translucent, add the sliced mushrooms. It may seem a lot, but they cook down as they soften and release their moisture.8 ounces / 225 grams mushrooms
- Leave the mushrooms to cook for 3 to 4 minutes until most of the moisture has evaporated. Stir occasionally.
- Finally, stir in the stock, cream and mustard. Make sure the sauce is simmering gently and leave it to cook, uncovered, for 7 to 8 minutes, stirring occasionally.¾ cup / 180 ml chicken stock, ¾ cup / 180 ml double or heavy cream, 1 - 2 tablespoon wholegrain mustard
- Taste for seasoning and add salt and ground black pepper to taste.½ teaspoon salt, ¼ teaspoon black pepper
- The sauce should thicken naturally. If it's still a little on the thin side, you can thicken it by stirring in a slurry made from 1 to 2 teaspoons of cornflour (cornstarch) and 1 to 2 tablespoons of cold water. Stir it into the simmering sauce until you reach the desired consistency. You may not need all the slurry.1 - 2 teaspoons cornflour or cornstarch, 1 - 2 tablespoons cold water
Fry the chops
- Heat the vegetable oil over moderate heat in a frying pan and add the coated pork chops. Fry them for 5 minutes per side, then fry them for an additional 2 to 3 minutes per side until golden and crispy. Take care not to set the heat too high, or the crumbs will burn before the chops have had time to cook completely.2 - 3 tablespoons vegetable oil
- Place the pork chops on a warm plate, tent loosely with tin foil and leave to rest for 5 minutes before serving. Add side dishes of potatoes and freshly steamed vegetables, and pour on the mushroom sauce. Garnish with chopped parsley if desired.Parsley
Notes
- My easy way to soften onions. Once the onions are in a pan with the melted butter, turn the heat to low, cover the pan with a lid, and leave the onions to sweat for 3 to 4 minutes. Stir occasionally to make sure they are not burning.
- You can use the same tip once you've added the mushrooms.
- Fry the chops in batches if they don't all fit in the pan. Keep the fried chops warm on a plate in a low oven (80C / 175F) while you fry subsequent batches.
- Pork chops. Iused boneless pork shoulder chops. You can use bone-in chops if you prefer.
- Wholegrain mustard. Substitute with Dijon mustard, which has a similar strength, or for a more tangy sauce, use English mustard.
- Flour. Substitute with cornflour (or cornstarch).
- Panko. Gluten-free panko is now widely available in supermarkets, usually made from rice flour, providing the same crispy texture.
- Cream. Substitute with milk. You will find the sauce will definitely have to be thickened with cornflour as described in the recipe card instructions.
- Refrigerator. Store leftover pork chops and sauce in separate airtight containers in the refrigerator for up to 3 days. Keeping them separate helps prevent the breadcrumbs from becoming soggy, although realistically, leftovers are never going to be as crispy as freshly made.
- Reheating. These pork chops are best eaten fresh. However, you can reheat them in the oven or air fryer (180C / 350F) for 8 minutes until heated through. They are never going to be as crispy as freshly made, and you may find the pork dries out a little.
- The sauce. You can reheat the sauce in a saucepan over low heat, stirring occasionally. If it has thickened in the refrigerator, add a splash of stock or cream to loosen it.
- Freezing. I wouldn't recommend freezing the cooked crumbed chops. The coating would be inclined to fall off once frozen and defrosted. The sauce freezes well and can be frozen in an airtight container for up to 3 months.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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