Tiffany's Tidbits

These are so delicious and I am not a big pork chop fan.  I don’t cook them very often and when I do, they are normally overcooked and dry. I do that because growing up my mom always told me to fully cook pork so that I wouldn’t kill over from trichinosis. I am not sure how accurate that is but now when I cook pork, I tend to overcook pork. Sad but true. These on the other hand were still moist and tender and very well flavored. I tweaked the seasoning blend so be sure to read my notes at the end of the recipe. Even Brittany who doesn’t normally like pork chops ate most of hers. And my two manly men ate everything that us girls didn’t get to. These were bone gnawing good.

On a side note, I served these with Stove Top Stuffing and Cinnamon Apples. And a big thank you to my wonderful daughter took a picture of her plate before dinner – didn’t she do a great job?

Herb Crusted Pork Chops

Recipe adapted from Cooking Light

• 4 boneless pork chops, fat trimmed
• 2 Tbsp Dijon mustard
• 1/2 cup whole wheat Panko breadcrumbs
• 1 Tbsp fresh thyme, chopped
• 1 Tbsp fresh parsley, minced
• 1/8 tsp. salt
• 1/8 tsp. ground black pepper
• 1 Tbsp extra-virgin olive oil

Preheat oven to 450 degrees F.  Rub mustard evenly over pork chops.  Combine panko, thyme, parsley, salt and pepper in a large bowl and dredge pork chops in panko mixture.

Heat a large ovenproof skillet over medium-high heat.  Add oil to pan and swirl to coat.  Add pork chops, saute for 2 minutes or until golden brown.  Turn pork over and place skillet in oven for about 8 minutes or until pork reaches 145 degrees in the center.  Enjoy!

Tiffany’s notes: I didn’t have Panko breadcrumbs so I used regular Italian seasoned breadcrumbs. I omitted the parsley since my breadcrumbs already had that in them but I did add crushed dried rosemary and sage in addition to the thyme. I probably used about 1 Tablespoon total but I didn’t accurately measure any of the herbs. I don’t have any pans that are oven proof so after browning them, I put them on a sheet pan and put them in the oven. I added a few minutes to the cooking time to ensure they were throughly cooked (see above note).