Pork chops are one of those foods that everyone in my family will happily eat for dinner. However, they have to have mad flavor…no bland, boring pork chops here. So I took one of my favorite Cooking Light recipes and changed it up a bit to make it work for my family. Now I’m sharing my Herb-Crusted Baked Pork Chops with all of you!
Eating pork is a great way to mix up the meat your family eats. If you are used to chicken, chicken, and more chicken, a nice flavorful pork chop can be a surprising change of pace. Lean pork chops full of protein fit right into a healthy lifestyle. You just have to cook them the right way (not fried!), and go easy on your portions (one chop!).
The original recipe was for a pork tenderloin, but I don’t have the time for that, nor do I want to spend that much money on meat. I like to get the super thinly sliced boneless pork chops. They are like instant portion control. They are small enough for a kid-sized serving, as well as for me, and my husband usually doubles up and eats two of them.
In my opinion, it’s the mustard sauce that makes your taste buds go, “Wow!” when you eat these pork chops. The tangy Dijon mustard, spicy fennel seeds, and minced garlic really add a nice flavor kick to keep these from being boring old pork chops. So definitely don’t skip those ingredients.
The first thing I did was grind up a slice of whole wheat bread in my food processor to use for the breading. You could use store-bought bread crumbs here, but I really like the fresh ones on these chops. Then, in a bowl I combined the bread crumbs, grated Parmesan cheese, parsley, and thyme.
In another small bowl, I mixed up the Dijon mustard, garlic, and fennel seeds. Then I sprinkled the pork chops with salt and pepper, and rubbed the mustard sauce all over them.
The chops then took a dip in the bread crumb mixture, and went right onto my foil-lined baking sheet coated with cooking spray. As a side note, I always line my baking sheets with foil to make clean-up super easy. Just remove the foil and throw it out. The pan might just need a quick wipe down.
The pork chops baked for about 25 minutes. I let them rest for a few minutes, and then served them up. Since you are eating such a little piece of meat, it’s good to round out the rest of your meal with nutrient dense foods that will fill you up. For this meal, I also roasted a butternut squash, made a brown rice/quinoa blend, and added a big side salad. It was perfect.