The Best Pork Chops Ever

This was one of those recipes that I made on a whim and it came together perfectly. I had been having a taste for Pork Chops and saw that the 1 inch cut, bone in, chops were on sale at my local Shop & Save. I had been inspired by a dish I had recently and knew I wanted to make something crispy with a honey mustard component. The recipe I came up with yielded some of the best pork chops ever.

This recipe takes about 10 minutes to prep and about 20 to 30 minutes to cook, which also makes it ideal for a weeknight meal. They are decadent enough for a Sunday dinner or a special occasion as well.

Here is what you will need to grab from the grocery store:

  • 4 Large Pork Chops about 1 Inch Thick, Bone In
  • 1 Box of Oven Fry for Pork made by Kraft Foods
  • 2 Eggs
  • 4 Tablespoons of Butter
  • 2 T of Honey
  • 1 T of Yellow Mustard
  • 1 T of Vinegar, I used Red Wine Vinegar
  • 3 to 4 T Fresh Parsley, Minced
  • 1 teaspoon Paprika

Time to get cooking. There are a few important steps you need to remember to do.

  1. Let the pork chops sit out for about 30 minutes before prepping them.
  2. Let the eggs sit out for about 30 minutes after whisking them.
  3. Dry the pork chops really well on all sides with paper towels.
  4. Set yourself up a breading area with the egg, oven fry, chops and an empty plate to make it easy on yourself.
  5. Bone In Pork Chops and Kraft Foods Oven Fry
    Set yourself up with a breading station to bread the Pork Chops with ease.

Bread the chops following these steps:

  1. Dip a chop in the egg mixture making sure to coat all sides.
  2. Then press the chop down into the oven fry, turn to get all the edges and opposite sides.
  3. Place chops on plate while you do the remaining chops.

    The Best Pork Chops Ever
    Let the chops rest for a few moments before adding the butter and baking them.
  4. Prepare a baking sheet with foil and non stick spray and place the chops on the sheet while heating the oven to 375 to 400 degrees depending on how hot your oven gets.
  5. Then sprinkle a little bit of the oven fry on top of the chops with a pat of butter on top of each chop.
  6. My oven runs pretty hot so I baked these for about 20 minutes before they were done.

While the chops bake, prepare the honey mustard glaze by whisking together the honey, vinegar, mustard, half the parsley and paprika.

Honey, Mustard, Vinegar and Paprika
Honey Mustard Glaze adds a spiced and sweet touch.

Remove the chops from the oven, turn off the oven, drizzle the chops with the honey mustard glaze and place the sheet pan back in the oven (that is turned off) for about 5 to 7 minutes  so the glaze bakes on. Reserve the remaining glaze for dipping.

Remove the chops from the oven, plate and sprinkle with the remaining parsley. We had pan friend onions and potato pierogis with these chops and it was the perfect meal. There were just a few leftovers and I used the remaining chops and honest mustard for a salad for lunch the next day.

This recipe was certainly a surprise hit. I will be adding it to my regular dinner rotation. The bone in pork chops are key in this recipe because they make the finished dish so much more juicy. The honey mustard glaze adds such a delicious sticky sweet touch. I hope you love this recipe as much as we do! I think you will agree that these are the best pork chops ever.

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For another great recipe check out my recipe for Skillet Scalloped Potato Shepherds Pie

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44 Comments Add yours

  1. Anonymous says:

    My husband said best pork chops he ever ate…haven’t made pork chops in years because they were alway dry…great recipe followed it to the T

    1. thetipsyhousewife says:

      I am so glad you loved them!! Thanks for letting me know !

      1. Anonymous says:

        My oven is quite hot but after cooking it it was still a bit raw… Im sure it will be tasty though. Hoping for the best for my hubbies 40th dinner

      2. thetipsyhousewife says:

        All ovens vary as well as thickness of pork chops so always take the temp to make sure it’s cooked despite what any recipe says. I do hope your husband has a great birthday!

  2. Leslie Booth says:

    Second time for this recipe… We love it. So easy. Lovely presentation too for company.

    1. thetipsyhousewife says:

      I am so happy to hear that!

  3. Anonymous says:

    Pork chops were a big hit.
    The glaze was amazing.

    1. thetipsyhousewife says:

      I’m so happy you liked it!!

      1. Anonymous says:

        For the Pork chop glaze. Does the T mean Tablespoon or Teaspoon.

      2. thetipsyhousewife says:

        A capital T always means tablespoon in recipes and a small t means teaspoon

  4. Mke says:

    I like this idea but wow the are a few ideas I think are missing. Such as the oven fry and all the spices. I mean everything is just there, no order. Really had to think about this as I cooked it.

    1. thetipsyhousewife says:

      I’m not sure what you mean?

  5. Mike says:

    Forget my last comment

  6. Ruby says:

    Made this recipe tonight and it turned out great. The whole family liked it which doesn’t happen often. Thanks for sharing your recipe!

    1. thetipsyhousewife says:

      That makes me so happy to hear !!

  7. Anonymous says:

    What kind of parsley did you use? Italian, American or chinese?

    1. thetipsyhousewife says:

      Dried

  8. Anonymous says:

    Hi, should I pound the chops somewhat to tenderize or will it make the chops dry?

    1. thetipsyhousewife says:

      You can if you want to. I didn’t need to

  9. Anonymous says:

    This recipe was amazing. But next time we are going to triple the glaze.

    1. thetipsyhousewife says:

      So happy to hear !

  10. Kris says:

    Delicious and super tender. Will be making this again but tripling the amount of glaze

    1. thetipsyhousewife says:

      So happy you liked it !!!

  11. Anonymous says:

    Can I use Italian bread crumbs instead?
    Thanks. Skip

    1. thetipsyhousewife says:

      Not sure if it would be as crispy without frying it

  12. Anonymous says:

    Can,t wait to try this. Thanks

    1. thetipsyhousewife says:

      Enjoy!

  13. Kerry says:

    Where do I use the butter?

    1. thetipsyhousewife says:

      Hi , it’s in the steps , you put the pats of butter on top of the chops before baking .

  14. Brenda Holmes says:

    Can I use balsamic vinegar instead of red wine vinegar?

    1. thetipsyhousewife says:

      Yes

  15. Anonymous says:

    Amazing! That glaze would make a shoe taste good!

    1. thetipsyhousewife says:

      So happy to hear that !!

  16. Anonymous says:

    Husband said to keep this recipe. Said best pork chops he ever had. Delicious and easy.

    1. thetipsyhousewife says:

      I love hearing that! Thanks so much !

  17. Liz Holyfield says:

    Omg! This was the best pork chop recipe. I ever
    Tried. Really a big hit with the family.
    Thank you, Thank you!

    1. thetipsyhousewife says:

      So happy to hear!!

  18. Kitty says:

    Where’s the printable recipe?

    1. thetipsyhousewife says:

      I don’t have that option yet. You can feel free to sceeen shot it , highlight the areas you want to print or copy and paste the printable parts you want. Sorry.

  19. Elizabeth Destino says:

    I have made these twice, absolutely delicious. I think next time I will double the glaze recipe. We wanted more!

    1. thetipsyhousewife says:

      Awesome! That makes me so happy!

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