These herb crusted pork chops are juicy and bursting with flavor! The crispy herb coating adds a delicious twist that will have everyone coming back for seconds.
Making these chops feels like a mini cooking adventure. I love pairing them with a side of mashed potatoes for a cozy meal. Yum! 😋
Key Ingredients & Substitutions
Pork Chops: You can use either bone-in or boneless chops. Bone-in generally has more flavor, but boneless cooks a bit faster. If you’re looking for a leaner option, pork loin or tenderloin works well too.
Fresh Herbs: Fresh rosemary, thyme, and parsley bring vibrant flavor to the dish. If you don’t have fresh herbs, you can substitute with 1 teaspoon of dried herbs for each tablespoon needed, though fresh really shines here!
Garlic: Fresh garlic is a must for flavor depth. If you’re in a pinch, garlic powder can substitute, but use about 1/8 teaspoon per clove.
Panko Breadcrumbs: These give a lovely crunch. Regular breadcrumbs can be used instead; just know they won’t be as crispy. For gluten-free options, use crushed rice crackers or gluten-free breadcrumbs.
Dijon Mustard: This is optional, but it helps the herb crust adhere well. If you’re not a mustard fan, you can skip it or try a thin layer of mayonnaise instead for moisture.
How Do You Get the Perfect Herb Crust?
The secret to achieving a crispy herb crust lies in the preparation and cooking method. Here’s how to ensure that crust is perfect:
- Pat the pork chops dry to remove excess moisture before coating. This helps the mixture stick better.
- Combine panko and herbs thoroughly for an even flavor distribution.
- Press the breadcrumb mixture firmly onto the chops. This step helps the breadcrumbs stick when cooking.
- Sear the chops on medium-high heat for a golden crust. This adds a deep flavor and keeps them juicy.
- Finish cooking in the oven to ensure even cooking without drying out the chops.
Letting the chops rest after cooking is crucial! This allows the juices to settle, keeping your pork tender and flavorful.
How to Make Herb Crusted Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 pork chops, bone-in or boneless, about 1 inch thick
- 2 tablespoons olive oil
- 3 cloves garlic, minced
For the Herb Mixture:
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (optional for some heat)
For the Coating:
- 1/2 cup panko breadcrumbs
- 1 tablespoon Dijon mustard (optional for extra flavor and helping herbs stick)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and around 20 minutes to cook, making a total of about 35 minutes from start to finish. It’s perfect for a quick weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This way, it will be ready when your pork chops are prepared for baking.
2. Prepare the Pork Chops:
Take each pork chop and pat them dry with paper towels. This step is important because it helps the herb crust stick better during cooking.
3. Make the Herb Mix:
In a small bowl, combine the minced garlic, rosemary, thyme, parsley, oregano, smoked paprika, black pepper, salt, and, if you like it spicy, the crushed red pepper flakes. Mix everything well to combine the flavors!
4. Combine Panko and Herbs:
Next, in another shallow bowl, mix the panko breadcrumbs with the herb mixture. Ensure it’s well blended for even flavor on your crust.
5. Coat the Pork Chops:
Now, brush both sides of each pork chop lightly with olive oil. If you want an extra boost of flavor and better adhesion, apply a thin layer of Dijon mustard on one side before coating.
6. Crust It Up!
Take each pork chop and press it firmly into the breadcrumb and herb mixture. Make sure every part of the chop is well coated for maximum flavor.
7. Sear the Chops:
Heat a large oven-safe skillet over medium-high heat with a tablespoon of olive oil. Once the oil is hot (you can tell when it shimmers), add the pork chops. Sear them for about 2-3 minutes on each side until they turn a beautiful golden brown color.
8. Bake in the Oven:
After searing, transfer the skillet to your preheated oven. Roast the pork chops for about 8-12 minutes, or until they reach an internal temperature of 145°F (63°C). This ensures they’re perfectly cooked and juicy!
9. Rest Before Serving:
Remove the chops from the oven and let them rest for about 5 minutes. This resting time helps keep the juices inside the meat.
10. Serve and Enjoy!
Your herb crusted pork chops are ready! Serve them with some roasted vegetables, steamed greens, or a fresh salad as shown in the image for a complete meal. Enjoy your delicious creation!
Can I Use Bone-In Pork Chops Instead of Boneless?
Absolutely! Bone-in pork chops usually offer more flavor and moisture. Just keep in mind that they may take a couple of extra minutes to cook through, so check the internal temperature to ensure they reach 145°F (63°C).
What If I Don’t Have Fresh Herbs?
No problem! You can substitute with dried herbs. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe. While fresh herbs provide a brighter flavor, dried herbs will still create a delicious crust.
How Can I Store Leftover Pork Chops?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, heat gently in the oven at 350°F (175°C) until warmed through to maintain the crispy crust.
Can I Freeze the Cooked Pork Chops?
Yes, you can freeze cooked pork chops! Just wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. They’ll keep well for up to 3 months. Thaw in the fridge overnight before reheating.
