These herb-crusted pork chops are juicy and full of flavor! Coated with a mix of fresh herbs, they get a nice crispy layer that makes every bite tasty.
Cooking these chops is super easy! I like to serve them with some veggies on the side. Trust me, you’ll be asking for seconds! 😄
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops keep the meat juicy and flavorful. If you prefer boneless, that’s fine too! Just be careful not to overcook them, as they can dry out more easily.
Panko Breadcrumbs: These add a nice crunch to the crust. If you don’t have panko, regular breadcrumbs are a good substitute, but they may not be as crispy.
Fresh Herbs: Rosemary, thyme, and sage give fantastic flavor. If you’re in a pinch, dried herbs can work too. Use about one-third the amount since dried herbs are stronger. You can also switch with Italian seasoning.
Parmesan Cheese: It adds a rich flavor to the crust. If you’re looking for dairy-free options, nutritional yeast can provide a cheesy flavor without the dairy.
Dijon Mustard: This helps the breadcrumb mix stick and adds a nice tang. Yellow mustard is a good alternative if you’re out of Dijon.
What’s the Best Way to Get a Crispy Crust on Pork Chops?
Getting that crispy crust on your pork chops requires a few key steps. Here’s how to ensure you achieve that crunchy, flavorful coating:
- Dry the Chops: Pat the pork chops dry with paper towels first. This helps the seasonings and mustard stick better.
- Use the Right Temperature: Make sure your skillet is hot before adding oil. This helps create the perfect sear and locks in flavor.
- Press Firmly: When coating your chops with the breadcrumb mixture, press down gently. This helps the crust adhere well.
- Don’t Overcrowd: If you’re cooking multiple chops, give them space in the skillet. Overcrowding can lead to steaming instead of browning.
- Let Them Rest: Letting the pork chops rest after cooking allows the juices to redistribute, keeping them tender and juicy.
How to Make Herb Crusted Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops (about 1 inch thick)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
For the Herb Crust:
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh sage, finely chopped
- 1/4 cup grated Parmesan cheese (optional but recommended)
For the Coating and Cooking:
- 2 tablespoons Dijon mustard or yellow mustard
- 2 tablespoons olive oil, for searing
- Mustard or Dijon mustard, for serving (optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and 15-20 minutes to cook, plus a few minutes for resting before serving. Overall, you’re looking at about 30-35 minutes for a delightful meal.
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps the seasoning stick better. Sprinkle salt, pepper, and garlic powder evenly on both sides of the chops for great flavor.
2. Make the Herb Mixture:
In a shallow bowl, mix together the panko breadcrumbs with the chopped rosemary, thyme, sage, and Parmesan cheese (if using). Stir well to combine all the ingredients.
3. Coat the Pork Chops:
Next, brush both sides of each pork chop with the mustard. Make sure to spread it evenly so the herb crust sticks well. Then, take the mustard-coated pork chops and dredge them in the breadcrumb mixture, gently pressing down to form an even, tasty crust.
4. Sear the Chops:
In a large skillet, heat the olive oil over medium-high heat until it’s shimmering. Add the pork chops carefully and sear them for about 3-4 minutes on each side, or until the crust turns a beautiful golden brown.
5. Finish Cooking:
Once they’re browned, lower the heat to medium and cover the skillet. Cook the chops for another 4-6 minutes, depending on their thickness. You want the internal temperature to reach 145°F (63°C) for perfectly cooked pork.
6. Rest and Serve:
After cooking, take the pork chops out of the skillet and let them rest for about 3-5 minutes. This resting period helps keep them juicy. Serve your herb crusted pork chops with a side of whole grain mustard or Dijon mustard for an extra kick. Enjoy your flavorful dinner!
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops can be used! Just be mindful of the cooking time, as they may cook faster than bone-in chops. Aim for an internal temperature of 145°F (63°C) to ensure they are juicy and safe to eat.
How Can I Store Leftover Pork Chops?
Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat or in the microwave, ensuring they don’t dry out.
Can I Freeze the Herb Crusted Pork Chops?
Absolutely! You can freeze the cooked pork chops for up to 2-3 months. Just ensure they’re fully cooled before placing them in airtight freezer bags. Thaw in the refrigerator overnight before reheating.
What Should I Serve with Herb Crusted Pork Chops?
These pork chops pair beautifully with steamed vegetables, mashed potatoes, or a fresh salad. You can also serve them with a side of grains like quinoa or rice to soak up all the delicious flavors!
