Breaded Pork Chops

Meaty and flavorful. These breaded pork chops get their crunch from the breadcrumb coating and the flavor from the applesauce and Dijon marinade.

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I stood staring into the freezer wondering what I'd make for dinner that night.

I pulled out some boneless pork chops and figured that I'd come up with an idea of what to do with them as it got closer to dinner time.

I think we've all been there from time to time.

I usually have a plan beforehand as I've been trying to become more organized about my meal preparations and planning over the last several months.

However this particular day my organizational skills weren't up to par and I was left to my own devices and creativity with what ingredients I had on hand in the pantry and fridge.

As the pork chops thawed my mind went to work with ideas and flavor combinations that would work without making a special trip to the grocery store to supplement my supplies.

The breaded pork chop recipe that I came up with is very simple to prepare, and yet extremely moist and flavorful.

The moral of this story is?

Don't be afraid to play in your kitchen and have fun with your food!!!

BREADED APPLESAUCE DIJON PORK CHOPS    {PRINT THIS RECIPE}

3-4 boneless pork chops (about 1" thick)
3-4 tablespoons apple cider vinegar
½ cup unsweetened applesauce
1 ½ tablespoons Dijon mustard
2 teaspoons ground ginger
1-2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
3 cups bread crumbs (homemade or store-bought)
2 tablespoons olive oil
additional sale and pepper for seasoning

-In a shallow dish (or plate), pierce the pork chops with a fork (or knife) all over, on both sides.
-On each chop, pour a little of the apple cider vinegar (both sides) and allow to sit for at least 10 minutes.
-In another shallow dish (or plate), mix the applesauce, mustard, ginger, and garlic.
-In a baking dish, add half of the breadcrumbs to the bottom of the dish.
-After the chops have marinated in the vinegar, dry them on paper towels.
-Spoon some of the applesauce mixtures onto both sides of the pork chops.
-Place the chops on top of the breadcrumbs in the baking dish and top the sauced chops with the remaining bread crumbs.
-Drizzle each chop with a little bit of olive oil.
-Season each chop with a little additional salt and pepper.
-Bake in a preheated 375-degree oven for approximately  35-40 minutes or until the chops are cooked through and no longer pink.
-Cover with foil and allow the chops to sit for about 10 minutes before serving.