Herb Crusted Pork Chops

Hello ladies! So last night I tried one of Rachael Ray's 30 min meals! It was so easy. I made her Herb Crusted Pork Chops. I have attached the link to her website as well as the recipe. I was able to make this in about 15 mins and then just popped them in the oven for 20-25. They were so good and.....even Jared ate them! The only modification that I did was instead of using a liquid mustard I used a mustard powder since the Hubster does not really like mustard. It was great with the changes

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/herb-crusted-pork-chops-with-broccoli-and-onions

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 1/2 cups (about 3 ounces) fresh whole wheat breadcrumbs
• 3 tablespoons chopped flat-leaf parsley
• 2 tablespoons grated Parmesan cheese
• Four 6-ounce 1-inch-thick boneless center-cut pork loin chops
• 3 tablespoons grainy mustard
• 1/4 red onion, thinly sliced
• 1 bunch broccoli, cut into florets
• Salt and pepper

Brine the pork chops overnight to boost flavor and juiciness.

Use the broccoli stalks—don’t toss them! Thinly slice and add to the skillet a minute or two before the florets to give them time to cook through.

Swap in honey mustard for the grainy mustard for a subtly sweet taste.

Directions:

1. Preheat the oven to 425°. Place a greased rack on a foil-lined baking sheet. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-low heat. Add the breadcrumbs and toast, stirring, for 6 to 8 minutes. Transfer to a bowl to cool; stir in the parsley and cheese.
2. Brush the pork with the mustard and coat with the breadcrumb mixture. Arrange on the rack and bake until cooked through but still juicy, 20 to 25 minutes.

Chop the parsley fine

This is the mixture before you put your pork chops in to dip

before it went into the oven

Finished product!

Hope you all enjoy this recipe, we loved it!