Prep Time

15 Minutes

Servings

6

Ingredients

• 6 thin-cut (½-inch) boneless pork loin chops, trimmed (5.3 oz. / 150g each)
• ½ tsp. salt
• 6 tbsp. Dijon mustard
• 2 tbsp. honey
• 2.4 oz. (68g) panko breadcrumbs (or gluten-free panko)
• Avocado oil cooking spray

Directions

• Preheat oven to 425°F. Set a wire rack on a large rimmed baking sheet. Spray with oil.
• Pat chops dry. Season with salt.
• Mix mustard and honey in a shallow dish. Add panko to a second shallow dish.
• Coat each chop in honey mustard, then press into panko on both sides.
• Place on rack. Spray tops with oil.
• Bake 10 to 12 minutes, until golden and 145°F inside. Rest 3 minutes.

Family Picky Tip

• Slice a chop into strips and serve with extra honey mustard for dipping. 

Optional

• Serve with a side salad or microwaveable mashed potatoes. (Check mashed potatoes for dairy.)