Southern Living's Homemade Shake and Bake Pork Chops with Mustard Sauce is adaptable for use with homemade mix or store bought Shake'N Bake. The recipe makes four pork chops but can easily be adjusted for larger quantities.
Preheat the oven to 425 degrees. To make homemade shake and bake, stir together 1 1/4 cups of Japanese breadcrumbs, 3 tablespoons of olive oil, 1/2 teaspoon each of dried oregano and dried parsley, 1/4 teaspoon each of garlic powder and onion powder, 2 teaspoons of salt and 1 teaspoon of pepper in a medium to large bowl. Transfer the breadcrumb mixture into a gallon size plastic bag that can seal. Use 1/4 teaspoon of salt and 1/8 teaspoon of pepper to sprinkle both sides of four 1/2 inch thick pork chops. Place the pork chops into the breadcrumb bag two at a time and shake until completely covered with mixture.
Place pork chops on a baking sheet and bake for 15 minutes. Flip chops and bake an additional 10 minutes or until the internal temperature reaches 155 degrees. Let stand for five minutes.
To make the mustard sauce, melt 2 tablespoons of butter in a skillet over medium heat. Add one large minced shallot and sauté for three minutes or until softened. Add 1 cup of chicken broth and bring to boil. Boil for one minute then stir in 1/4 cup of Dijon mustard, 2 tablespoons of heavy cream and 2 teaspoons of lemon juice. Cook for two to three minutes, stirring occasionally, until sauce begins to thicken. Stir in 1 tablespoon of chopped parsley and serve immediately over pork chops.
It is suggested that this recipe is served with green beans.