Panko-Crusted Pork Chops with Fresh Herbs
Serves 4
Time 20 min
If needed, substitute 1 teaspoon dried parsley and 3/4 teaspoon dried thyme for the fresh herbs. Make sure the oil in the pan is hot before adding the pork chops to ensure a good sear on the coating.
Special Diets:
Ingredients
- 1/3 cup flour
- 1/2 teaspoon fine sea salt
- 3 tablespoons Dijon mustard
- 3/4 cup panko bread crumbs
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme
- 4 (5- to 7-ounce) center-cut bone-in pork chops
- 2 tablespoons canola oil
- 1/4 teaspoon ground black pepper
Method
Combine flour, salt and pepper on a plate.
Combine mustard with 1 to 2 tablespoons water in a bowl.
Combine bread crumbs, parsley and thyme on a plate.
Dredge pork chops in flour to coat, then shake off excess.
Dip pork chops in mustard sauce and drain off excess.
Dredge in bread crumb mixture pressing it in to coat all sides.
Preheat a 10-inch cast iron skillet over medium-high heat.
Heat oil in skillet.
Cook chops about 5 to 8 minutes per side, adjusting heat under skillet to prevent burning.
Nutritional Info:
Per serving: 410 calories (160 from fat), 17g total fat, 3.5g saturated fat, 90mg cholesterol, 660mg sodium, 24g carbohydrates (1g dietary fiber, 1g sugar), 35g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/3 cup flour
- 1/2 teaspoon fine sea salt
- 3 tablespoons Dijon mustard
- 3/4 cup panko bread crumbs
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme
- 4 (5- to 7-ounce) center-cut bone-in pork chops
- 2 tablespoons canola oil
- 1/4 teaspoon ground black pepper