These herb crusted pork chops are juicy and bursting with flavor! Coated in a mix of fresh herbs, they make a tasty meal that’s easy to cook any night of the week.
Don’t be surprised if your family keeps asking for seconds! I love how quickly they cook, so there’s more time for chatting and enjoying dinner together.
Key Ingredients & Substitutions
Pork Chops: I recommend using boneless pork chops as they are tender and cook quickly. If you’re looking for a leaner option, consider using skinless chicken breasts or thick-cut turkey cutlets instead.
Herbs: Dried oregano and thyme work beautifully here, but feel free to mix in other herbs like rosemary or sage. Fresh herbs provide a bolder flavor, so use 2-3 times the amount if substituting.
Garlic: Fresh garlic adds great depth to the dish. If you prefer, garlic powder can be used instead—just use about 1/2 teaspoon. Remember to check the flavor balance by taste.
Dijon Mustard: This not only helps the herb crust stick, but also adds a tangy taste. If you don’t have Dijon, you can use yellow mustard or even a bit of apple cider vinegar mixed with oil.
How Do I Ensure My Pork Chops are Perfectly Cooked?
Cooking pork chops can be tricky, but keeping these tips in mind will help you achieve perfectly cooked and juicy chops.
- Start with room temperature pork chops. Take them out of the fridge about 30 minutes before cooking.
- Preheat your skillet properly. It should be hot enough so the chops sear nicely but not so hot that the crust burns.
- Use a meat thermometer! When pork reaches 145°F (63°C), it’s done. Let it rest to retain the juices.
Following these tips will not only improve your dish but also give you the confidence to cook pork chops consistently well. Enjoy your meal!
How to Make Herb Crusted Pork Chops
Ingredients You’ll Need:
- 4 boneless pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley or 2 tablespoons fresh chopped parsley
- 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme
- 3 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon paprika (optional, for color and mild flavor)
- 1/4 teaspoon crushed red pepper flakes (optional for a little heat)
- 2 tablespoons Dijon mustard (for coating before herb crust)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 10-12 minutes to cook. All in all, you can have a flavorful dish ready in about 25 minutes! Perfect for a quick and satisfying dinner.
Step-by-Step Instructions:
1. Prepare the Herb Crust Mixture:
In a small bowl, combine the dried oregano, dried parsley (or fresh if using), dried thyme (or fresh if using), minced garlic, black pepper, salt, paprika, and crushed red pepper flakes if you want a bit of heat. Mix everything together well until it’s evenly combined.
2. Prepare Pork Chops:
Take your pork chops and pat them dry with some paper towels. This will help them sear better. Next, spread a thin layer of Dijon mustard on both sides of each pork chop. This adds flavor and will help the herbs stick.
3. Apply Herb Crust:
Now, take the herb mixture you made and press it firmly onto both sides of each mustard-coated pork chop. Make sure each chop is well coated for maximum flavor!
4. Cook the Pork Chops:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the pork chops in the skillet. Avoid crowding the pan, as this can prevent proper browning.
5. Searing and Cooking:
Cook the pork chops for about 4-5 minutes on each side. You want the herb crust to turn golden brown and for the pork to reach an internal temperature of 145°F (63°C). Use a meat thermometer for best results!
6. Rest the Meat:
Once cooked, carefully take the chops out of the skillet and let them rest on a plate for about 3-5 minutes. This resting time allows the juices to redistribute, keeping your pork chops juicy and tender.
7. Serve:
Slice those beautiful herb-crusted pork chops and serve them alongside a fresh salad or your favorite side dish. Enjoy your deliciously flavorful meal!
This recipe creates a flavorful, crispy herb crust that locks in the juiciness of the pork, making for a deliciously tender main course. Bon appétit!
Can I Use Bone-In Pork Chops Instead of Boneless?
Yes, bone-in pork chops will work! Just make sure to adjust the cooking time slightly, as bone-in chops may take a few extra minutes to cook through. Aim for the same internal temperature of 145°F (63°C).
What If I Don’t Have Dijon Mustard?
No problem! You can substitute Dijon with yellow mustard or even a blend of olive oil and apple cider vinegar for a similar tangy effect. Just make sure the coating is moist enough for the herbs to stick!
Can I Make This Recipe in the Oven?
Absolutely! Preheat your oven to 400°F (200°C) and instead of pan-searing, place the coated pork chops on a baking sheet. Bake for 20-25 minutes or until they reach the appropriate internal temperature, flipping halfway through.
What’s the Best Way to Store Leftover Pork Chops?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the microwave or on the stovetop over low heat to prevent them from drying out.
