Delicious herb-crusted pork chops coated in Dijon mustard, whole wheat panko breadcrumbs and fresh herbs—quick, flavorful, and perfect for a healthy weeknight meal your family will love.
Running well takes dedication—there’s no denying it. I admire people who lace up every morning and run mile after mile as if it’s effortless. I recently committed to a few races and have been training hard, though I’ll admit running is a challenge for me. I’m not out of shape; I enjoy the elliptical and spinning classes, but running and I are still learning to be friends. My boyfriend, who hadn’t run in years, decided to get back into it last week and casually ran three miles without breaking a sweat—jealous, much?
Despite the struggle, I’m determined to improve. One of the races I signed up for got canceled because of storms, so I got a short reprieve. My next event is a 15K in April, and I’m focused on training and preparing properly. While training, I’ve tightened up my diet: more fruits, vegetables, smoothies, and plenty of greens. I haven’t eliminated poultry or fish, but I have cut back on bread and pasta, which feels like a big change—but I feel great.
And now, to the important part—I made delicious pork chops. These herb-crusted pork chops are coated with Dijon and a crunchy whole-wheat panko-herb mixture. You can easily adapt the recipe by using a pork tenderloin sliced into medallions, which stretches servings and cooks quickly. For two people, small boneless pork chops are economical and convenient. Trim any excess fat for a leaner dish, and you’ll have a flavorful, healthy protein to pair with vegetables or a light salad.
Herb Crusted Pork Chops
Quick and healthy herb-crusted pork chops with Dijon mustard, whole wheat panko and fresh herbs—ideal for busy weeknights.
Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 4
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 sea salt
- 1/8 tsp black pepper
- 1 Tbsp olive oil
Instructions
- Preheat the oven to 450°F (230°C).
- Spread the Dijon mustard evenly over each pork chop.
- In a bowl, combine the panko, chopped thyme, minced parsley, salt and pepper. Press each mustard-coated chop into the panko mixture so it’s well coated.
- Heat an ovenproof skillet over medium-high heat and add the olive oil, swirling to coat the pan. Add the pork chops and sauté for about 2 minutes, until the crust is golden brown.
- Flip the pork chops, then transfer the skillet to the preheated oven. Roast for about 8 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let the chops rest for a few minutes before serving.
Tips and Variations
- For a leaner or more economical option, use pork tenderloin sliced into 1–1.5 inch medallions. Adjust cooking time—tenderloin medallions cook quickly and may need less time in the oven.
- If you prefer a different herb profile, swap thyme and parsley for rosemary, sage or a blend of Italian herbs. Fresh herbs give the best flavor, but dried can be used in a pinch—use about one-third the amount of dried herbs.
- To make this gluten-free, substitute gluten-free panko or crushed nuts such as almonds or pecans for the breadcrumbs.
- Serve with roasted vegetables, a simple green salad, or steamed greens for a balanced weeknight meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (about 300°F / 150°C) until warmed through to help preserve the crust’s texture, or reheat briefly in a skillet over medium-low heat.
Nutrition
Serving: 1 pork chop | Calories: 210 kcal | Carbohydrates: 5.1 g | Protein: 24.5 g | Fat: 9.4 g | Fiber: 0.3 g
Nutrition information is automatically calculated and should be used as an approximation.