Meet your new favorite weeknight dinner: Herb-Crusted Baked Pork Chop with Lemon Garlic Glaze. This dish combines savory herbs and a zesty glaze for a meal that's both quick to prepare and packed with flavor.
The star of the show is the pork chops, which should be about 1 inch thick for even cooking. The breadcrumbs create a crispy crust, while olive oil helps to bind the herbs to the pork. Fresh rosemary and thyme bring an aromatic, earthy quality, and a touch of salt and black pepper enhances the flavor. The garlic adds depth to the glaze, while lemon juice and zest deliver a refreshing zing. A bit of honey balances the tartness, and Dijon mustard ties everything together with a subtle tang.
This dish pairs beautifully with roasted vegetables or a light green salad. Consider serving it with mashed potatoes or a side of quinoa for a complete, satisfying meal. A crisp white wine or a light lager would complement the citrus and herb flavors nicely.
Start by preheating your oven to 375°F (190°C). This ensures it reaches the right temperature by the time you're ready to bake. In a mixing bowl, combine the breadcrumbs, olive oil, rosemary, thyme, salt, and pepper. This mixture will form the flavorful crust for your pork chops.
Take each pork chop and generously coat it with the breadcrumb mixture. Press the mixture onto the chops to ensure it sticks well, forming a nice crust. Line a baking sheet with parchment paper to prevent sticking and place the crusted chops on the sheet.
Next, prepare the glaze. In a small saucepan over medium heat, mix the minced garlic, lemon juice, zest, honey, and Dijon mustard. Stir the mixture until it’s smooth and warmed through, which should take just a few minutes.
Brush this lemon garlic glaze over each pork chop, saving some for later. Pop the baking sheet in the preheated oven and let the chops bake for 25-30 minutes. You’re aiming for an internal temperature of 145°F (63°C), so consider using a meat thermometer for accuracy.
Once they're done, let the pork chops rest for about 5 minutes. This rest period helps the juices redistribute throughout the meat, making each bite tender and juicy. Serve with the reserved glaze drizzled over the top for extra flavor.
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