Did you grow up with Shake-N-Bake in your house?
I don’t mean the Talladega Nights reference, but the box of seasoned bread crumbs that seemed to revolutionize easy dinner in the 80s?
Crispy coatings, as delicious as they can be, are not the end all be all of a delicious oven-baked pork chop recipe.
This easy tangy mustard sauce is a must-try if you are ready to give your next pork chop dinner a lift!
Pull out a few simple condiments you probably already have on hand, and you’ll have a super satisfying and easy to make dinner.
Our Mustard Pork Chops Dinner recipe only calls for four ingredients.
It’s not a mild mustard flavor—this one is for the mustard lovers!
We eat pork chops so often that we have a variety of recipes that we cycle through.
Table Of Contents
What to serve with pork chops
- We love glazed carrots with pork chops. The slightly sweet taste of roasted carrots really complements the pork.
- Mashed sweet potatoes is a delightfully simple side dish that goes great with pork.
- Heat up a can of corn and jazz it up just a tad with some lime juice, a spoon of sour cream and generous sprinkle of Tajín (this recipe is called eloté).
- Make a simple side salad with lettuce, cucumber, and tomatoes with olive oil and vinegar.
- Consider baking potatoes in the microwave. Serve them with some sour cream and cheese.
How long does it take to bake a pork chop?
It takes about 25 minutes to bake one-inch thick boneless pork chops at 400F in the oven.
The cook time will vary based upon the thickness of the pork chops and, of course, every oven is different.
Start checking the doneness of your pork chops after 15 minutes.
When piercing the chop to test for doneness, you want to reach the middle of the meat, not the other side, so go in at an angle so the tip of the thermometer doesn’t go all the way through the meat and touch the hot pan surface.
Should you flip pork chops when cooking them in the oven?
Yes, you should flip pork chops when baking them in the oven, if you are baking them on a flat baking sheet.
If you are baking the pork chops on a baking rack with at least 2 inches of air underneath them, you shouldn’t need to flip them.
Tips on baking pork chops
- Pat all meat dry with a clean kitchen towel or paper towel before cooking. This prevents them from steam-cooking.
- Allow the pork chops to come to room temperature before baking them. We prefer to marinate them, place them on the baking sheet, and then let them come to room temperature.
- Also, don’t puncture the meat with a meat fork before cooking (or during, if possible), or it creates an escape hatch for all that delicious flavor. Tongs are the key to turning and removing them from the pan.
- After cooking, allow the pork chops to rest for 5 minutes prior to serving them. This finishes the cooking process.
- Invest in a meat thermometer and use it to verify that you aren’t overcooking or under-cooking the pork chops. These are inexpensive and have become one of our most-used and relied on kitchen gadgets. It is best to take the pork chops out of the oven at 140F and allow them to finish coming to temp while they are resting.
- 2 lbs boneless pork chops
- 2 T Dijon mustard
- 2 T whole grain mustard
- 1 T olive oil
- Salt and pepper to taste
- Preheat the oven to 400F.
- In a small mixing bowl combine both mustards and olive oil. Whisk to mix.
- Rub the mixture on both sides of the pork chops.
- Season with salt and pepper on both sides.
- Line a baking sheet with parchment paper.
- Place the pork chops on the baking sheet and bake for 20 minutes.
- Flip the pork chops and bake for another 15 minutes or until they reach an internal temperature of 145F.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 559Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 170mgSodium: 556mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 61g