• Cooking Time: 12
  • Servings:
  • Preparation Time: 15


  • 2 eggs
  • 2 tablespoons Dijon mustard
  • 1/2 cup seasoned dry bread crumbs
  • 4 boneless pork chops (about 5 ounces each)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 large shallot, chopped
  • 1/2 cup white wine
  • 3/4 cup chicken broth
  • 3 tablespoons capers
  • 2 tablespoons lemon juice


  • In a shallow dish, whisk together the eggs and mustard. Place bread crumbs on a sheet of waxed paper. Dip chops in the egg mixture, then coat both sides with bread crumbs.
  • In a nonstick large skillet, heat the butter and olive oil over medium-high heat. Cook the chops 3 minutes per side and remove. Add shallot and sauté 1 minute. Add wine; cook 1 minute. Stir in the broth, capers and lemon juice. Add the chops back into the skillet and simmer, covered, 3 to 4 minutes or until the internal temperature of the pork registers 155 degrees on an instant-read thermometer.
  • Nutrition facts per serving:
  • calories: 620
  • total fat: 30g
  • saturated fat: 11g
  • cholesterol: 212mg
  • sodium: 1349mg
  • carbohydrate: 40g
  • fiber: 3g


Don't skip the capers even if you won't eat them. They add plenty of flavor!

Categories: Main Dish  Pork 

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