Description
Golden, crunchy pork chops seared in a skillet with herb-garlic butter. Juicy inside, crispy outside—perfect for a quick weeknight dinner.
Ingredients
4 bone-in pork chops, 1 inch thick (about 2 lb)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup all-purpose flour
1 large egg
1 tablespoon Dijon mustard
1 cup panko breadcrumbs
1/4 cup grated Parmesan
3 tablespoons neutral oil (avocado or canola)
1 tablespoon unsalted butter
2 garlic cloves, smashed
4 sprigs thyme or 1 sprig rosemary
Lemon wedges, for serving
Instructions
1. Pat pork chops dry and let stand 10–15 minutes at room temperature.
2. Mix salt, pepper, paprika, garlic powder, and onion powder; season chops on both sides.
3. Set up three bowls: flour; egg whisked with Dijon; panko mixed with Parmesan.
4. Dredge each chop in flour (shake excess), dip in egg, then press into panko to coat. Rest 5 minutes.
5. Heat a large cast-iron skillet over medium-high. Add oil; when shimmering, add 2 chops.
6. Sear 3–4 minutes per side until deep golden. Reduce heat if browning too fast.
7. During the last minute, add half the butter, a garlic clove, and herbs; baste chops.
8. Transfer to a plate and repeat with remaining chops, adding oil as needed and basting again.
9. Check internal temp at the thickest point; target 145°F. Rest 5 minutes.
10. Serve with lemon wedges and pan drippings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes