Herb Crusted Pork Chops

Herb Crusted Pork Chops

1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/2 medium onion, chopped
4 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup packed fresh parsley leaves
1/3 cup packed fresh basil leaves
2 tablespoons fresh thyme leaves
1/2 teaspoon dried rosemary
2 cloves garlic, whole
4 thick cut pork chops
1/4 cup flour
1 egg
1 tablespoon water
1/4 cup olive oil for frying

Place the breadcrumbs in a bowl and add 2 tablespoons Parmesan, 1 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Using fork, toss mixture until crumbs are evenly coated with oil.

Add parsley or basil, thyme, rosemary, garlic, onion, remaining 6 tablespoons Parmesan, 3 tablespoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper to now-empty food processor work bowl and process until smooth, about twelve 1-second pulses.

Combine the breadcrumbs and herbed mixture to make the herb crust; aside.

In a shallow dish, whisk the egg with the 1 tablespoon of water.

In another shallow dish, place the flour.

Heat a skillet over medium low heat with the 1/4 olive oil and preheat the oven to 350 degrees. Have a parchment or foil lined baking sheet handy as well.

While oil is heating, season both sides of the pork chops with salt and pepper to taste. Dredge the pork in flour and shake off excess. Dip the pork in the egg wash and then press it into the herb crust mixture to cover all sides.

When oil is hot, carefully place the crusted pork chops in the hot oil and fry until browned on both sides, about 3-5 minutes, depending on the thickness of your pork chops. Transfer the browned chops onto a parchment lined baking sheet and bake in the preheated oven for 15-20 minutes. Serve hot.