Serves: 4 servings
4 boneless pork chops, fat trimmed
2 Tbsp Dijon mustard
½ cup whole wheat Panko breadcrumbs
1 Tbsp fresh thyme, chopped
1 Tbsp fresh parsley, minced
⅛ tsp. sea salt
⅛ tsp. pepper
1 Tbsp 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!
Serving Size: 1 pork chop • Calories: 210 • Fat: 9.4 g • Carbs: 5.1 g • Fiber: 0.3 g • Protein: 24.5 g
Recipe adapted from Cooking Light