Makes: 4 servings
Prep: 25 mins
Bake: 25 mins
- 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
- 4 6 ounces 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
- Preheat the oven to 425 degrees . 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.
- 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.
- Meanwhile, in a clean skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the broccoli, season with salt and pepper and toss. Add 1/2 cup water, cover and simmer, stirring occasionally, until crisp-tender, 2 to 3 minutes. Serve with the chops.
- Brine the pork chops overnight to boost flavor and juiciness.
- Use the broccoli stalks--dont 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.