Mediterranean Diet Herb-Crusted Baked Pork Chops
Elevate your dinner routine with these Mediterranean Diet Herb-Crusted Baked Pork Chops, a flavorful and wholesome dish that combines the tangy brightness of fresh herbs and lemon with a crispy panko coating. Perfectly seasoned boneless pork chops are infused with a fragrant blend of rosemary, thyme, parsley, and garlic, then lightly crusted for a golden, crunchy finish. Baked to juicy perfection, these pork chops offer a healthier, oven-cooked alternative to frying, while capturing all the savory goodness you crave. Ready in just under 45 minutes, this easy recipe is ideal for a fuss-free family meal or an elegant dinner gathering. Serve with a wedge of fresh lemon for a zesty burst that complements the herbaceous crust beautifully. With its focus on heart-healthy olive oil and fresh, Mediterranean flavors, this dish is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 4 pieces pork chops, boneless
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole lemon
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork chops dry with paper towels and season them on both sides with a sprinkle of salt and pepper.
In a small bowl, combine the olive oil, chopped rosemary, thyme, parsley, minced garlic, lemon zest, and remaining salt and pepper. Mix well.
Rub the herb mixture evenly over the pork chops, ensuring all surfaces are well coated.
Spread the panko breadcrumbs evenly over a plate. Press each herb-coated pork chop lightly into the breadcrumbs, ensuring an even, light coating on all sides.
Place the breaded pork chops on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20 to 25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and the outside is golden brown.
While the pork chops bake, cut the lemon into wedges for serving.
Let the pork chops rest for 5 minutes after removing them from the oven.
Serve the pork chops garnished with fresh lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 2943 mg | 128% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.3 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 125 mg | 10% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1905 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
