Entrée: United States – Herb-Crusted Oven-Baked Pork Chop

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 18 min

Additional 5 min

Total 38 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 bone-in pork chops, about 12–16 oz total (340–454 g total)
2 tbsp (30 ml) Dijon mustard
1 cup (100 g) breadcrumbs (preferably Panko)
1 tsp (5 ml) fresh rosemary, chopped
1 tsp (5 ml) fresh parsley, chopped
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil

Show original ingredient measurements

2 bone-in pork chops, about 12–16 oz total (340–454 g total)
2 tbsp (30 ml) Dijon mustard
1 cup (100 g) breadcrumbs (preferably Panko)
1 tsp fresh rosemary, chopped
1 tsp fresh parsley, chopped
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Pat the pork chops dry with paper towels. Spread mustard evenly over both sides of the pork chops and season with salt and pepper.
3. In a shallow dish, mix together breadcrumbs, rosemary, parsley, and garlic. Press each pork chop into the breadcrumb mixture, coating both sides fully.
4. Heat olive oil in a skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until lightly browned.
5. Transfer the pork chops to the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until a meat thermometer reads 145°F.
6. Let rest for a few minutes before serving. Enjoy the herb-infused flavors in every bite!