Crunchy Smokey Pork Chops
6 - 8 thin cut, bone in, pork chops
1/2 c flour, for dredging
3/4 c dijon mustard
1/2 c dry white wine - I used chardonnay
3 clove fresh garlic - crushed
2 tsp liquid smoke flavoring
3 c panko bread crumbs
3 tsp onion powder
1 1/2 Tbsp parsley flakes
1 1/2 tsp kosher salt
1/2 tsp black pepper
DIRECTIONS:
Place flour into a plastic freezer bag.
In a shallow dish, mix together the next 4 ingredients. In a sepreate freezer bag, mix together the last 5 ingredients. Preheat oven to 400 degrees F. Line 2 large baking pans with parchment paper. Coat each pork chop with flour, then with mustard mixture and then with breadcrumb mixture. Place on the baking sheets and bake on center rack for 40-45 mintues or til well browned. When I make this recipe I always use 8 thin cut, bone-in pork chops because my family of 4 always eats 2 pork chops each. You can easily cut this recipe in half if you don't want to make that many pork chops! But pork chops that are 'thin-cut' and 'bone-in' don't have alot of meat, so you may want to make the full recipe if your serving more than 4 people.
| 
:.