Mustard Pork Chops (Juicy, Tender, and Ready in 45 Minutes!)

I discovered this mustard pork chops recipe on a particularly chaotic Tuesday evening. With three hungry kids clamoring for dinner and a nearly empty pantry, I spotted a package of pork chops in the refrigerator and a bottle of yellow mustard on the door shelf. What happened next was pure kitchen magic—an effortless combination that transformed into the most flavorful, juicy pork chops I’d ever made.

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Baked Mustard Crusted Pork Chops

When you need something simple but delicious for dinner, make this mustard pork chops recipe. Baked mustard pork chops are so good, but not a ton of work, and make for an amazing family dinner! Your pork chops have never been so juicy and tender!

What Makes These Mustard Pork Chops Special

Unlike traditional breaded pork chop recipes that rely on eggs to help the coating stick, this recipe uses mustard as both an adhesive AND a flavor enhancer. The result is remarkably juicy meat with a tangy, crisp exterior that seals in moisture during baking. And because it’s oven-baked rather than pan-fried, you’ll avoid the oil splatter while freeing up time to prepare sides or relax while dinner cooks.

This recipe transforms basic pantry staples into a dinner that feels special enough for company but easy enough for hectic weeknights. The mustard creates a self-basting effect that prevents the pork from drying out—solving the most common complaint about pork chops!

Recipe Ingredients

I can almost promise you will have everything you need in your house to make this delicious baked mustard pork chops recipe.

• Boneless pork chops – The main protein; boneless chops cook evenly and are easy to eat, making them family-friendly
• Yellow or brown mustard – Serves double duty as both a flavor enhancer and the “glue” that helps the flour coating adhere to the meat; provides tangy depth
• All-purpose flour – Creates a light, crispy exterior when baked and helps seal in the pork’s natural juices
• Seasoned salt – Provides a perfect blend of salt and herbs to enhance the overall flavor profile without needing multiple spice jars

Ingredient Substitutions

If you don’t have yellow or brown mustard on hand, Dijon mustard, honey mustard, or maple mustard will do, too!

Also, if you want to make this recipe gluten-free, try substituting regular flour for gluten-free flour. If you have a food processor, throw some quick oats in there and grind them up until they have a flour-like consistency to use as a substitute.

How To Make Mustard Pork Chops

1. Begin by preheating the oven to 350 degrees.
2. Then in a small bowl, combine the flour and seasoned salt and mix it with a fork.
3. Before you prepare the pork chops, spray a cooking sheet with nonstick cooking spray or line it with parchment paper and set it aside.
4. Now get out the pork chops and put 1 tablespoon of mustard on one side and then dredge the pork chop side with the mustard in the flour mixture.

5. Remove the pork chop from the flour and put 1 tablespoon of mustard on the other side of the pork chop and again dredge that side in the flour mixture and place it on the prepared baking sheet.
6. Continue doing this with each piece of pork chop.

7. Once all of the pork chops have been coated and on the cooking sheet, place it in the oven for 30 to 45 minutes or until the outside is brown and crispy.
8. When they are done, remove the baking sheet from the oven and serve the mustard pork chops with your favorite sides. If desired you can test the doneness of the pork with a meat thermometer, pork should be 145 degrees when fully cooked.
9. You may want to place all of the pork chops on a platter, and garnish with some fresh herbs if desired.

Recipe Variations

When it comes to using mustard in this recipe, you can change out the yellow mustard for Dijon or any grainy mustard whole seed mustard.

If you think you’ll want even more seasoning, you can always add your favorite spices to the flour mixture. A little thyme would do great in this too.

Can You Use Bone-in or Boneless Pork Chops?

For this recipe, you are welcome to use either bone-in or boneless pork chops. However, I generally use boneless pork chops for this baked mustard pork chops recipe.

What Goes Well With This Dish

I have always loved serving these pork chops with mashed potatoes and peas but here are some other options:

• Air Fryer Broccoli
• Cracker Barrel Baby Carrots
• Instant Pot White Cheddar Mac and Cheese
• Texas Roadhouse Rolls

Storage and Reheating Instructions

Refrigeration

• Cool completely before storing in an airtight container.
• Refrigerate for up to 4-5 days.
• Layer with parchment paper between pork chops if stacking to maintain the crispy coating.

Freezing

For best results when freezing breaded pork chops:

1. Flash freeze first: Place cooked and cooled pork chops on a baking sheet in the freezer until solid (about 2 hours).
2. Package properly: Transfer frozen chops to a freezer-safe zip-top bag or container, placing parchment paper between layers.
3. Label and date: Mark the package with contents and date; frozen pork chops maintain quality for 2-3 months.

Reheating Methods

• Avoid microwaving if possible, as it will make the coating soggy. If you must use a microwave, place a paper towel under the pork chop and heat at 50% power in 30-second intervals.
• Air fryer (best method): Preheat to 350°F and heat for 6-8 minutes until crispy and warmed through.
• Oven: Place on a baking sheet in a 350°F oven for 10-15 minutes until heated through.

Favorite Pork Chop Recipes

• Baked Pork Chops with Rice
• Pork Milanese
• Shake and Bake Pork Chops
• Sour Cream Pork Chops
• Southern Fried Pork Chops

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Check out my easy pork recipes and the best budget friendly recipes here on CopyKat!