Entrée: United States – Herb-Crusted Pork Chops

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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

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

4 pork chops, about 1.5 lb total (680 g total)
2 tbsp (30 ml) Dijon mustard
1 tbsp (15 ml) olive oil
1 / 2 tsp (2.5 ml) salt
1 / 2 tsp (2.5 ml) black pepper
1 / 2 cup (60 g) breadcrumbs
2 tbsp (30 ml) chopped fresh parsley
1 tbsp (15 ml) chopped fresh rosemary

Show original ingredient measurements

4 pork chops, about 1.5 lb total (680 g total)
2 tbsp (30 ml) Dijon mustard
1 tbsp (15 ml) olive oil
1 / 2 tsp salt
1 / 2 tsp black pepper
1 / 2 cup (60 g) breadcrumbs
2 tbsp (30 ml) chopped fresh parsley
1 tbsp (15 ml) chopped fresh rosemary

Instructions

1. Preheat the oven to 375°F (190°C). In a small bowl, combine the Dijon mustard, olive oil, salt, and pepper. Rub this mixture over both sides of the pork chops.
2. In another bowl, combine the breadcrumbs, parsley, and rosemary. Press this mixture onto the pork chops, ensuring an even coating. Place the chops on a baking sheet and bake for 20-25 minutes until the crust is golden and the pork is cooked through. Let the pork chops rest for a few minutes before serving.