Herb-Crusted Pan-Fried Pork Chops

Experience the savory delight of herb-crusted pan-fried pork chops, a quick and flavorful twist on a classic dish perfect for weeknight dinners.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

4 bone-in pork chops (1 inch thick)

1/4 cup all-purpose flour

1/4 cup panko breadcrumbs

1 tbsp dried rosemary

1 tbsp dried thyme

2 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

2 tbsp unsalted butter

Instructions

1. Pat the pork chops dry with a paper towel and set aside.

2. In a shallow dish, mix together the flour, panko breadcrumbs, rosemary, thyme, garlic powder, onion powder, salt, and black pepper.

3. Coat each pork chop in the breadcrumb mixture, pressing gently to adhere.

4. Heat olive oil and butter in a large skillet over medium heat until the butter is melted and bubbly.

5. Add the pork chops to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through to an internal temperature of 145°F.

6. Remove pork chops from the skillet and let them rest for 5 minutes before serving.

Storage

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the pork chops in a preheated oven at 350°F for 10-12 minutes, or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.