I hope all of my readers who are moms and moms-to-be, or who play the role of mom, or who have a mom, had a great Mother’s Day. I spent most of the day with my mom, restoring (and I use that term loosely) a piece of furniture and having lunch. I also had time to celebrate my roommate’s first Mother’s Day, which was a pretty nice way to start the day.
These pork chops are a great way to end a day. I was amazed at how easy these are, and even more amazed at how tasty they are. What could be bad when it’s covered in a Parmesan cheese crust. Okay, I can think of a few things, but these pork chops aren’t one of them. The mustard mixture that gets brushed onto these before they’re dipped in Parmesan really adds a nice layer of flavor and is worth taking the time to brush it on. This is a great weeknight dish, it took me a total of half an hour from start to finish to have these ready.
Parmesan Crusted Pork Chops
- 3/4 C. fresh grated Parmesan cheese
- 1/4 tsp. dried basil
- 1/4 tsp. ground black pepper
- 1/4 tsp. dried oregano
- 1/4 C. Dijon mustard
- 1 Tbsp. olive oil
- 1 lb. boneless center cut pork chops
Heat oven to 400 degrees.
Line a baking sheet with parchment paper.
In a small bowl, whisk together the mustard, oregano, basil, pepper, and olive oil.
Place the Parmesan cheese in a shallow dish.
Brush both sides of each pork chop with the mustard mixture.
Dip the pork chop into the Parmesan, and turn to coat all sides of the pork chop with Parmesan.
Place the pork chop onto the lined baking sheet.
Repeat until all pork chops are coated in Parmesan.
Bake in the oven for 15-20 minutes, until the coating is slightly browned and crispy and the pork chops are cooked through.
Source: adapted from fatsecret