Crispy Dijon and Honey Pork Chops

When I made these at the lodge, I used butterflied pork loin chops.  Usually, I just thinly slice pieces of pork loin.  The loin chops weren’t quite thin enough, so I pounded them out, then vigorously massaged a little meat tenderizer into them.  This is not a recipe I do for a crowd, but we only had 3 people hunting, so it was perfect.  It’s a little messy, and it takes a bit of labor, but the results are well worth it.

Crispy Dijon Honey Pork Chops

Crispy Dijon and Honey Pork Medallions


  • Panko breadcrumbs
  • Grated Parmesan cheese
  • Honey
  • Dijon
  • Flour
  • Olive or grapeseed oil
  • Thinly sliced pork loin


  1. In one dish, combine equal parts breadcrumbs and cheese.
  2. In a small bowl combine equal parts dijon and honey.
  3. In another dish place some flour.
  4. Heat oil in a large skillet.
  5. Dush each slice of loin with flour. Then, using a pastry brush, brush both sides of dusted pork with honey/dijon mixture. Now press both sides of pork into crumb/parm mixture.
  6. Fry until golden on each side.
  7. Note: You can omit the parmesan, and it works beautifully with just the breadcrumbs.