Lemon Sage Pork Chops

makes 4


2 tablespoons Dijon mustard
2 tablespoons light mayonnaise
1 ½ cups Panko bread crumbs
1 medium lemon, zested
2 tablespoons chopped fresh sage (or 1 tablespoon dried sage)
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
4 boneless pork chops


1. In a small bowl whisk together the mustard and mayonnaise. Set aside. In a shallow bowl mix together the bread crumbs, lemon zest, sage, salt, and pepper.

2. Pound the pork chops between two sheets of wax paper until just tenderized, but not too thin.

3. Working with each chop individually, dip the chop in the mustard mixture so that it is well coated. Then place it in the Panko mixture and turn it once or twice to make sure it is completely coated. Set side. Repeat with remaining three pork chops so they all are evenly breaded.

4. In a large skillet melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Swirl so that it all coats the bottom of the pan. Then, place the pork chops in the pan and cook for about 10 minutes per side. Drizzle in a touch more olive oil if the bottom of the pan gets dry. Check doneness by cutting into one of the chops. Serve!

Naptime Notes

Naptime Recipe Serving ideas

This easy weeknight meal tastes great served with egg noodles, potatoes, rice, and any variety of vegetable!

Naptime Stopwatch

15 minutes prep time, 20 minutes cook time

Naptime Reviews

This simple recipe always pleases in our house!

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