Ingredients
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
Directions
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.
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.
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