I just made this recipe last night, with creamy potatoes and peas…and let me tell you omg, there is no freaking way this recipe could be any better. No seriously, I love pork and this recipe just adds to the flavors of the meat. The recipe was crazy easy to make and very good. I will keep this as a top recipe to make for my family. Also, it is not very fattening, its a recipe designed for those who would want something light on fats and etc.
Easy to make (10 minutes of cooking…what?? love it)
Juicy and crunchy
Do not allow the pork to over cook on the skillet, takes the taste of the ingredients away
Make sure not to add too much salt, it can truly over power
Herb Crusted Pork Chops
Yield: 4 servings
4 boneless pork chops, fat trimmed
2 Tbsp Dijon mustard
1/2 cup whole wheat Panko breadcrumbs
1 Tbsp fresh thyme, chopped
1 Tbsp fresh parsley, minced
1/8 tsp. sea salt
1/8 tsp. pepper
1 Tbsp olive oil
Preheat oven to 450 degrees F.
Rub mustard evenly over pork chops. Combine panko, thyme, parsley, salt and pepper in a large bowl and dredge pork chops in panko mixture.Heat a large ovenproof skillet over medium-high heat. Add oil to pan and swirl to coat. Add pork chops, saute for 2 minutes or until golden brown.Turn pork over and place skillet in oven for about 8 minutes or until pork reaches 145 degrees in the center.