Flavorful Herb-Crusted Pork Chops with Roasted Veggies
Juicy pork chops coated in a flavorful herb crust, served alongside colorful roasted vegetables for a perfect weeknight dinner.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (4) pork chops (1-inch thick)
- (1/2 cups) breadcrumbs
- (2 tbsp) fresh parsley, finely chopped
- (1 tbsp) fresh thyme, chopped
- (1 tbsp) fresh rosemary, chopped
- (2 cloves) garlic, minced
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (1/4 cups) grated Parmesan cheese
- (2 tbsp) olive oil
- (2) bell peppers, sliced
- (1) zucchini, sliced
- (1) red onion, cut into wedges
- (1 tsp) balsamic vinegar
- (1/2 tsp) garlic powder
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a bowl, combine (1/2 cup) breadcrumbs, (2 tbsp) parsley, (1 tbsp) thyme, (1 tbsp) rosemary, (2 cloves) minced garlic, (1/2 tsp) salt, (1/4 tsp) black pepper, and (1/4 cup) Parmesan cheese to make the herb crust.
- 3
Pat the (4) pork chops dry with paper towels, then drizzle (2 tbsp) olive oil on both sides and rub it in.
- 4
Press each pork chop into the herb crust mixture to coat well on both sides.
- 5
Heat a large oven-safe skillet over medium-high heat. Add the coated pork chops and sear for about 3-4 minutes on each side until golden brown.
- 6
While the pork chops are searing, prepare the roasted veggies. In a separate bowl, toss (2) sliced bell peppers, (1) sliced zucchini, and (1) red onion wedges with (1 tbsp) olive oil, (1 tsp) balsamic vinegar, (1/2 tsp) garlic powder, and a pinch of salt and pepper.
- 7
Once the pork chops are browned, transfer them to the oven alongside the baking sheet with the veggies. Roast everything in the oven for about 20-25 minutes until the pork reaches an internal temperature of 145°F (63 °C) and the vegetables are tender.
- 8
Remove from the oven and let the pork chops rest for a few minutes before serving.
Recipe actions