Herb-Crusted Pork Chops with Broccoli and Onions

April 2011
Herb-Crusted Pork Chops with Broccoli and Onions

by 9 people

add your rating

Add a comment

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
  1. 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.
  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.
  3. 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.