These herb-crusted pork chops are juicy and full of flavor! Coat your chops with a mix of tasty herbs for a scrumptious golden crust that will have everyone coming back for more.
You can’t go wrong with a hearty pork chop dinner! I love serving them with some mashed potatoes and veggies. It’s a classic meal that feels special without too much fuss!
Key Ingredients & Substitutions
Pork Chops: Use boneless pork chops that are about 1-inch thick. If you’re out of pork, chicken breasts or even thick-cut tofu can be a great alternative for a similar style.
Panko Breadcrumbs: These create a crunchy texture. If you don’t have panko, regular breadcrumbs will work, but they won’t be as crispy. You could also crush some crackers or cornflakes for a different crunch.
Parmesan Cheese: It adds a lovely nuttiness. If you need a dairy-free option, try nutritional yeast for a cheesy flavor without the dairy.
Fresh Herbs: Parsley, rosemary, and thyme give vibrant flavor. If fresh herbs aren’t available, you could substitute dried herbs, but use about one-third of the amount, as dried herbs are stronger.
Lemon Zest: This adds brightness. If you don’t have fresh lemons, a splash of lemon juice can work, but zest brings a more intense flavor!
How Do You Achieve a Perfectly Crispy Crust on Pork Chops?
Getting that crisp crust involves a few key steps. Start by coating the pork chops well with the breadcrumb mixture, pressing the crumbs onto the meat so they stick.
- Make sure your oil is hot before adding the chops. Searing them for about 2-3 minutes on each side gives that nice golden color.
- Don’t rush the baking step! Cooking them in the oven helps finish cooking and locks in the juices while allowing the crust to stay crisp.
- Let the chops rest for a few minutes after baking. This step is vital; it helps redistribute juices, so your pork stays juicy and flavorful.
Remember, the secret to a great crust is all in the preparation, so take your time and enjoy the process!
Herb Crusted Pork Chops
Ingredients You’ll Need:
- For the Pork Chops:
- 4 boneless pork chops, about 1-inch thick
- For the Coating:
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 2 cloves garlic, minced
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- For Dipping:
- 2 eggs
- For Cooking:
- 2 tbsp olive oil
- For Serving:
- Lemon wedges
- Fresh mixed greens or herbs, for garnish
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prepare and 15-20 minutes to cook. You’ll get a delicious meal ready in about 30-35 minutes, perfect for a weeknight dinner or a weekend treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). While your oven is heating, prepare a baking sheet by lightly greasing it or lining it with parchment paper to make cleanup easy.
2. Prepare the Coating:
In a shallow bowl, mix the panko breadcrumbs, grated Parmesan cheese, chopped parsley, rosemary, thyme leaves, minced garlic, lemon zest, salt, and pepper. Combine everything until it’s well mixed so that the herbs are evenly distributed throughout the breadcrumbs.
3. Beat the Eggs:
In another bowl, beat the two eggs until they’re smooth and well mixed. This will help the crumbs stick to the pork chops.
4. Coat the Pork Chops:
Pat the pork chops dry with paper towels to remove any excess moisture. Dip each chop first into the beaten eggs, allowing any extra egg to drip off, and then press each side firmly into the breadcrumb mixture to ensure they’re completely coated.
5. Sear the Pork Chops:
Heat the olive oil in a large ovenproof skillet over medium-high heat. Once the oil is hot, add the pork chops to the skillet. Sear them for about 2-3 minutes on each side until they develop a lovely golden brown and crispy crust.
6. Bake in the Oven:
Carefully transfer the skillet to the preheated oven. Bake the pork chops for 10-15 minutes or until they reach an internal temperature of 145°F (63°C). Make sure they’re cooked through but still juicy!
7. Let it Rest:
After taking the skillet out of the oven, let the pork chops rest for about 5 minutes. This resting period allows the juices to redistribute, resulting in juicier chops.
8. Serve and Enjoy:
Serve the herb crusted pork chops with lemon wedges on the side, and don’t forget to garnish with fresh mixed greens or herbs for a lovely touch. Enjoy your flavorful meal!
Enjoy your delicious, flavorful herb crusted pork chops!
Can I Use Bone-in Pork Chops Instead of Boneless?
Yes, you can definitely use bone-in pork chops! Just make sure to adjust the cooking time, as bone-in chops may take an extra 5-10 minutes to cook through. Check that the internal temperature reaches 145°F (63°C).
Can I Make These Pork Chops Gluten-Free?
Absolutely! To make this recipe gluten-free, simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Just ensure all other ingredients are gluten-free as well!
How Do I Store Leftover Pork Chops?
Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven or in a skillet over low heat to retain their juiciness. If using the microwave, do so in short intervals to avoid drying them out.
What Can I Serve with Herb Crusted Pork Chops?
These pork chops pair wonderfully with mashed potatoes, roasted vegetables, or a fresh salad. You can also serve them with rice or quinoa for a hearty meal. Enjoy experimenting with sides!