Herb Crusted Pork Chops with Garlic Butter

• 4 bone-in pork chops, about 1 inch thick
• 1/2 cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (omit for dairy-free)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, softened (use dairy-free butter for dairy-free option)
• 4 garlic cloves, minced

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix panko, parsley, thyme, rosemary, garlic powder, salt, pepper, and Parmesan.
3. 3 Pat pork chops dry and press the herb mixture onto both sides.
4. 4 Heat olive oil in an ovenproof skillet over medium-high heat.
5. 5 Cook chops for 3-4 minutes per side until browned.
6. 6 Combine softened butter and minced garlic in a small bowl.
7. 7 Dot the top of each chop with the garlic butter.
8. 8 Transfer skillet to the oven and bake for 12-15 minutes, or until internal temperature reaches 145°F.
9. 9 Let rest for 5 minutes before serving.

Equipment

• Ovenproof skillet
• Meat thermometer

Variations

• For a spicy kick, add crushed red pepper to the herb crust.
• Substitute pork chops with chicken breasts for a poultry option.

Substitutions

• If Parmesan is unavailable, use any hard cheese like Pecorino Romano.
• For a gluten-free option, use gluten-free breadcrumbs.

Pairings

• Roasted asparagus
• Mashed sweet potatoes

Nutrition

Tips

• Use a meat thermometer to ensure perfect doneness.
• For extra flavor, marinate the chops in olive oil and minced garlic for 30 minutes before coating.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with roasted vegetables or a fresh green salad.
• Pairs wonderfully with a glass of crisp Chardonnay.

FAQ