Do you need a fairly simple dinner? Here's one for you and it's quite tasty too!
Mix 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.)
Brush your pork chops with mustard. Any mustard will do. It's all the same to me.
Dip your pork chops in the breadcrumb mixture and coat both sides. Stick it on a broiler pan and bake for about 20 minutes.
See? Wasn't that easy? Cut it up and enjoy! It'll be super moist. You'll love it.HERB CRUSTED PORK CHOPS
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.
