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3.8 from 5 votes

Flax-Mustard Seed Crusted Pork Chop

This one came from a random comment on my Facebook page. A woman named Tami casually tossed out that she was going to go cook up a flax crusted pork chop. For whatever reason, I wanted one ... right then! I started to think about how I'd do a flax crusted pork chop and came up with this!

For one, mustard seeds are awesome. They add a little crunch, a little heat and, believe it or not, a little sweet! The flax crust helps to hold some fat to the pork chop, which can otherwise be fairly dry, with very little fat of its own. The oregano is there, just to throw one more dimension into the whole thing.

It's actually a really simple affair, completely delicious and complements a really wide variety of dishes!

Note: Photos taken with Creamed Brussels Sprouts with Mushrooms and Bacon.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 Servings
Calories: 891.905kcal
Author: DJ Foodie


  • 4 each thick cut pork chops (double cut with bone-in preferably)
  • 1 cup golden flaxseed meal
  • 2 tbsp whole yellow mustard seeds
  • 1 tbsp fresh oregano chopped
  • 1/4 cup light olive or safflower oil
  • salt and fresh cracked pepper to taste


  • Pre-heat oven to 425 F.
  • Season the pork with salt and pepper. Set aside on the countertop. This allows the pork to warm up a little, and also lets the salt pull a little moisture to the surface.
  • Blend your flax, mustard seeds and fresh oregano. Place your pork into the breading and coat both sides, as well as the edges. Allow the pork to hang out in the breading mixture for a few minutes, turning it and re-coating it every once and again. This will help develop a slightly thicker coating.
  • Pre-heat an oven proof pan, over medium-high heat.
  • Place your oil into the pan and watch for the oil to very slightly "ripple". Once the surface ripples, place your pork chops into the pan. Don't let them crowd or touch one another.
  • Turn the heat down to a low-medium. Allow them to fry until the bottom is golden brown.
  • Flip the pork chops and place them into the oven, still in the pan.
  • Once the internal temperature of the pork reaches 140° F, remove from the oven.
  • Cover the pork with foil and allow it to rest for 10 minutes, before serving.


Serving: 4g | Calories: 891.905kcal | Carbohydrates: 10.03g | Protein: 42.28g | Fat: 76.945g | Fiber: 8.895g