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Walnut-Breaded Chops with Honey Mustard Sauce

The coating is nice and golden brown while the tender pork chops stay juicy. —Simple & Delicious Test Kitchen
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings


  • 1/4 cup all-purpose flour
  • 2 eggs, beaten
  • 1/2 cup crushed butter-flavored crackers (about 12 crackers)
  • 1/2 cup finely chopped walnuts
  • 1 envelope Lipton savory herb with garlic soup mix
  • 4 bone-in pork loin chops (8 ounces each)
  • 1 tablespoon plus 1 teaspoon butter, divided
  • 1 pound medium carrots, sliced
  • 1/4 teaspoon dill weed
  • Dash salt
  • 1 teaspoon plus 2 tablespoons Dijon mustard, divided
  • 1 teaspoon plus 1 tablespoon honey, divided
  • 1/2 cup mayonnaise


  • Place flour and eggs in separate shallow bowls. Combine the crackers, walnuts and soup mix in another shallow bowl. Dip pork chops in the flour, eggs, then cracker mixture.
  • Cook chops in 1 tablespoon butter in a large skillet over medium heat for 5-7 minutes on each side or until a thermometer reads 145°.
  • Meanwhile, place 1 in. of water and carrots in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until tender. Drain. Add the dill, salt, 1 teaspoon mustard, 1 teaspoon honey and remaining butter. Cook and stir over low heat until well coated.
  • Combine mayonnaise and the remaining mustard and honey; serve with pork chops and carrots.

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