Walnut Crusted Dijon Pork Chops Recipe
Tender, juicy boneless pork chops oven roasted with tangy and spicy dijon mustard and the perfect crispy walnut crunch.
How to Make the Best Walnut Crusted Dijon Pork Chops
Walnut crusted pork chops offer a delightful combination of tender, juicy meat and a satisfying crispy coating. The tangy dijon mustard combined with the rich, nutty walnut crust creates a sophisticated flavor profile that’s perfect for a weeknight dinner or special occasion meal. This recipe comes together quickly, making it an excellent choice for busy home cooks.
The magic of this dish lies in the simple yet flavorful dijon-mayo mixture that acts as the perfect adhesive for the walnut crust, while the thyme adds an earthy, aromatic note. The high oven temperature ensures the exterior develops a golden, crunchy texture while keeping the pork chops tender and moist inside. At just 35 minutes from start to finish, this is an elegant main course that looks and tastes far more complicated than it actually is.
Serve these pork chops with your favorite comfort food sides like roasted vegetables, mashed potatoes, or a fresh salad to round out the meal. The crispy walnut coating provides the perfect textural contrast and makes each bite memorable.
Walnut Crusted Dijon Pork Chops
Tender, juicy boneless pork chops oven roasted with tangy and spicy dijon mustard and the perfect crispy walnut crunch.
Ingredients
Pork Chops
Walnut Crust
Dijon Mayo
Instructions
Prep
- Preheat oven to 400°F. Have a sheet pan ready for the prepared pork chops.
- In a medium size bowl, combine the walnuts, flour, and salt. Remove the thyme leaves from the stem and stir into the walnut flour mixture. Transfer onto a large plate and set aside.
- In a small bowl, combine the mayo, dijon, and whole grain mustard.
Dredge and Bake
- Pat each side of the pork chops dry with a paper towel. Liberally brush one side of the pork chop and place mustard side down on top of the walnut-flour mixture. Press firmly to ensure the pork chop is well coated.
- Brush the other side with the dijon-mayo, flip and press firmly into the walnut-flour mix. Set the dredged pork chop onto the sheet pan.
- Repeat the dredging process for the remaining 3 pork chops. You may need to shake the walnut-flour mixture on the plate so there are no empty spots as you get to the last pork chop.
- Bake the walnut crusted pork chops at 400°F for 25 minutes or until an internal temperature of 145°F is reached. Serve immediately with your favorite comfort food sides.
Notes
- Internal temperature should reach 145°F for food safety.
- Serve immediately while the walnut crust is still crispy.