Breaded Pork Chops

Start the applause now… I made a recipe that doesn’t use a crockpot! I did! Me! And it was good! Say whaaaat?!?

No one, and I mean no one, loves a pork chop as much as Cupcake. She could munch on one all day long. So, we make them a lot. Which is great, ish. After you have pork chops prepared the same way over and over, even a yummy thing can seem boring. Since I made it my New Years Resolution to try new recipes, I did what any self-respecting woman in her late-20s would do. I turned to Pinterest.

And lo and behold, I found the perfect recipe! I wrote it down on a piece of paper and did not think two things about it. Until I realized I have no clue where I found this recipe originally. I hate not being able to give credit where credit is due, so just know-this isn’t really my recipe. Well, it wasn’t at first. You all know I never really follow a recipe as it’s stated, so this one is certainly momming-ed up!


6 boneless center-cut pork chops, with fat trimmed

2 T spicy brown mustard

1/2 c breadcrumbs

1 t dried thyme

1 t dried parsley

pinch salt

pinch pepper

1 T olive oil


1. Heat oven to 450 degrees

2. Mix breadcrumbs and spices. Set aside.

3. Rub mustard evenly over pork chops. Coat chops with breadcrumbs mixture.

4. Heat oven-safe skillet to med-high. Add oil. Cook chops for 2 minutes.

5. Turn over and put in oven for 8 minutes.

IMG_3552             IMG_3550                 IMG_3554


My Farberware non-stick skillets are not safe to 450 degrees. So, I cooked the chops for 2 minutes on the stove and then transferred to a pan for 10 minutes.


That’s a pretty looking pork chop, am I right?

It tasted every bit as good as it looked. The one “downside” was that we only had breadcrumbs in our house from our days of not-so-clean eating. I’d really like to try this recipe again with a cleaner crumb to make it even better!

Do you have any good suggestions for a clean breadcrumb that works well in savory dishes? Let me know!

Easy and Clean Crockpot Pork Tenderloin

The other day I was playing around on the web and stumbled across Whisking Mama. She had a recipe for “The Best Crock Pot Pork Tenderloin” and it really started a craving! It combined all things I loved. It seemed easy, it had clean ingredients, it used a crockpot, and pork tenderloin was on sale. I knew I had to try this so-called “best” recipe as part of my New Years Resolution to try a new recipe each week!

Cupcake seems to be confused and not realize that she is a tiny 9-month old who needs her naps. She took one 5 minute nap in the AM, which thankfully was all I needed to throw this recipe together. Cupcake’s godfather, who is one of my best childhood friends, came over in the afternoon to see the cutest little girl around. It was so lovely to have my crockpot slaving away over dinner so I could enjoy his company! I *heart* the crockpot.

Okay, enough of my yammering it goes.


2 lbs pork tenderloin

1/4 c soy sauce (I like low sodium)

1.5 T mustard (we used spicy, but yellow is what the original recipe called for)

2 T olive oil

3 T maple syrup

1 t onion powder

1.5 t garlic powder

1 shallot, chopped (I omitted this because we didn’t have it in the house)


1. Mix together all ingredients in a bowl (except for the tenderloin). Set aside.

2. Put tenderloin in crockpot.

3. Pour mixture over tenderloin.

4. Cook on low 5-6 hours. Recommended in the original recipe is to turn the pork twice (at 2 and 4 hours) to ensure even cooking. I did this and thought it was perfect!

5. Serve with juices over meat

People, I loved it. Loved it! When I first thought of mixing oil, maple syrup and mustard together, I was admittedly a bit skeptical. After my giant flop last week, this was a magnificent surprise. Seriously, Whisking Mama was not kidding. This is the best. It was amazing and my husband already asked when we could have it again. It was seriously awesome. In fact, I am wholeheartedly enjoying my leftovers for lunch today!