If you're on the hunt for a quick and flavorful dinner, these Herb-Crusted Pan-Fried Pork Chops are sure to hit the spot. With a crispy, herb-infused crust and juicy, tender meat, they bring restaurant-quality flavors right to your home kitchen.
The secret to these pork chops is the flavorful crust. The all-purpose flour helps the crust adhere to the meat, while panko breadcrumbs add that irresistible crunch. Dried rosemary and thyme are the stars of the show, providing earthy and aromatic notes. A touch of garlic powder and onion powder add depth, while salt and black pepper enhance all the flavors. Finally, a combination of olive oil and unsalted butter in the skillet ensures a golden, crispy crust without burning.
These pork chops pair beautifully with a side of roasted vegetables or a fresh green salad. For something heartier, try serving them alongside creamy mashed potatoes or a warm quinoa salad with roasted butternut squash and cranberries.
First things first, pat those pork chops dry with a paper towel. This step is crucial as it helps the coating stick better. Set them aside for a moment. Next, grab a shallow dish and mix together the flour, panko, rosemary, thyme, garlic powder, onion powder, salt, and black pepper. Once your dry mix is ready, press each pork chop into the mixture, ensuring an even coat. Give them a gentle pat to help the coating stick.
Now, heat up the olive oil and butter in a large skillet over medium heat. You’ll know it’s ready when the butter is melted and starts to bubble. This is your cue to carefully lay in the pork chops. Let them sizzle for about 4-5 minutes per side; you're aiming for a golden brown crust. Use a meat thermometer to check that they've reached an internal temperature of 145°F. Once cooked, let them rest for a good five minutes before serving. This resting time allows the juices to redistribute, keeping your chops nice and juicy.
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