Even though this didn't call for a box of breadcrumbs & herbs, and a plastic bag, this was very easy to throw together. I knew that it would taste great - fresh herbs with just a touch of Parmesan cheese. What I didn't count on was the pork staying so moist. I'm certain the mustard coating helped with that and I'm itching to try it out on baked chicken as well. I typically cook a package of chicken tenders on the grill each week for lunch, but I think this will be a fun variation and will still taste great on a bed of spinach.
I did change this up a bit to use what I had in the house. I only had about a cup of fresh breadcrumbs left, that I'd mixed with Italian herbs. To make up the rest of the breading, I added Panko breadcrumbs. I really think the Panko gave it an extra crunch.
Parmesan & Herb Crusted Pork Chops adapted from Rachel Ray
- 1 cup fresh Italian style breadcrumbs
- 1/2 cup Panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1/4 cup chopped parsley
- salt & pepper
- 3 tablespoons Dijon mustard
- 4 1" thick boneless pork chops
Preheat the oven to 425. Place a greased rack on a baking sheet. In a shallow dish, mix the breadcrumbs, cheese, parsley and salt & pepper. Brush the pork with the mustard and coat in the breadcrumbs. Bake on the greased rack for 20-25 minutes.