Crispy Pork Chops


Total: 20 min
Cook: 15 min (Less if using thin chops)
Yield:  4 servings


4 boneless center-cut pork chops (3/4 inch thick; about 1 1/4 pounds)
2 tablespoons dijon mustard
6 tablespoons panko breadcrumbs
2 tablespoons finely chopped fresh parsley
1 tablespoon veg oil
Kosher salt and pepper


Season the pork chops with salt and pepper and brush the mustard on both sides.

Toss the panko with 1 tablespoon parsley, a pinch of salt and a few grinds of pepper on a plate. Press both sides of the pork chops in the mixture to evenly coat.

Heat the 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, 4 to 5 minutes per side. (Reduce the heat to medium if the crust gets too dark.) Longer if they are thicker.

Sprinkle with the remaining 1 tablespoon parsley.

That’s it! Serve with roasted veggies and enjoy!

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