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Categories:
pork chops flour mustard white wine garlic liquid smoke flavoring breadcrumbs onion powder parsley flakes kosher salt black pepper
Viewed: 21 - Published at: 7 years agoIngredients
- 6 -8 thin cut bone in pork chops
- 12 cup flour, for dredging
- 34 cup Dijon mustard
- 12 cup dry white wine, i used chardonnay
- 3 fresh garlic cloves, crushed
- 2 teaspoons liquid smoke flavoring
- 3 cups panko breadcrumbs, bread crumbs
- 3 teaspoons onion powder
- 1 12 tablespoons parsley flakes
- 1 12 teaspoons kosher salt
- 12 teaspoon black pepper
Method
- Place flour into a plastic freezer bag.
- In a shallow dish, mix together the next 4 ingredients.
- In a sepreate freezer bag, mix together the last 5 ingredients.
- Preheat oven to 400*.
- Line 2 large baking pans with parchment paper.
- Coat each pork chop with flour, then with mustard mixture and then with breadcrumb mixture.
- Place on the baking sheets and bake on center rack for 40-45 mintues or til well browned.
