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Herb crusted pork chops
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| 4 | boneless pork chops |
| fat trimmed | |
| 2 Tbsp | Dijon mustard |
| 1/2 cup | whole wheat Panko breadcrumbs |
| 1 Tbsp | fresh thyme, chopped |
| 1 Tbsp | fresh parsley, minced |
| 1/8 tsp. | salt |
| 1/8 tsp. | ground black pepper |
| 1 Tbsp | extra-virgin olive oil |
preheat oven to 450 degrees F. Rub mustard evenly over pork chops. Combine panko, thyme, parsley, salt and pepper in a large bowl and dredge pork chops in panko mixture.
Heat a large ovenproof skillet over medium-high heat. Add oil to pan and swirl to coat. Add pork chops, saute for 2 minutes or until golden brown. Turn pork over and place skillet in oven for about 8 minutes or until pork reaches 145 degrees in the center. Enjoy!
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