Parmesan and Herb Crusted Pork Loin
Instructions
- 1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- 2
Pat the pork loin chops dry with paper towels and season both sides with salt and pepper.
- 3
In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, chopped rosemary, chopped thyme, and garlic powder. Mix well to create the herb crust mixture.
- 4
Brush both sides of each pork chop with Dijon mustard, ensuring even coverage.
- 5
Press each mustard-coated pork chop firmly into the Parmesan-herb mixture, coating both sides generously. Press the coating to help it adhere.
- 6
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the crusted pork chops for 2-3 minutes per side until the crust is golden brown.
- 7
Transfer the skillet to the preheated oven (or move chops to the prepared baking sheet if your skillet isn't oven-safe).
- 8
Bake for 15-20 minutes, or until the internal temperature reaches 63°C (145°F) when checked with a meat thermometer.
- 9
Remove from oven and let the pork rest for 5 minutes before serving to allow the juices to redistribute.
Chef's Note
"This herb-crusted pork loin transforms a simple weeknight dinner into something special with its golden Parmesan crust and aromatic herbs. The Dijon mustard base ensures the coating sticks perfectly while keeping the meat incredibly juicy—don't skip it!"
