Wednesday, April 20, 2011

Herb Crusted Pork

_MG_5139.jpgDo you need a fairly simple dinner? Here's one for you and it's quite tasty too!
_MG_5114.jpgMix panko breadcrumbs in a bowl along with fresh parsley and parmesan cheese. (The recipe says to toast the breadcrumbs, but I skipped that part and all was fine.)
_MG_5120.jpgBrush your pork chops with mustard. Any mustard will do. It's all the same to me.
_MG_5124.jpgDip your pork chops in the breadcrumb mixture and coat both sides. Stick it on a broiler pan and bake for about 20 minutes.
_MG_5141.jpgSee? Wasn't that easy? Cut it up and enjoy! It'll be super moist. You'll love it.


3 Tablespoons Olive Oil
1 1/2 cups Panko Bread Crumbs
3 Tablespoons Flat-leaf Parsley
2 Tablespoons Grated Parmesan Cheese
Four 1 inch thick Boneless Pork Loin Chops
3 Tablespoons Grainy Mustard

Preheat oven to 425°F. 

Place a greased rack on a foil lined baking sheet. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-low heat. Add breadcrumbs and toast, stirring, for 6 to 8 minutes. Transfer to a bowl and cool. Stir in parsley and cheese.

Brush pork with the mustard and coat with breadcrumb mixture. Arrange on the rack and bake until juicy, 20-25 minutes.


Adriane said...

Are panko bread crumbs different than regular ones?

JAN said...

Yes. I think they add more crunch, but regular bread crumbs will work too.

Jennifer Bowen said...

This dish looks so appetizing! Thank you for sharing the recipe. It looks very simple to make. Don't know if I'll find Panko bread crumbs here in Germany, though. I'm sure they'll have something that comes close. =)

Heather said...

My husband made this tonite! It was really good & SO easy, thanks for sharing.

Although we did get in a disagreement over which mustard to use. I said honey mustard and he said Dijon... so he made some of both...

I won. We thought the honey mustard's sweetness complemented the pork better :-) It was yummy!

jeni said...

Yummm! I made this recipe a month or so ago, and it's back on the list for this week again. So good, so easy! I did toast the breadcrumbs, but honestly don't see how it really made a difference, so maybe I'll skip that for the next time. :)

Love the pictures, too!