Herb-Crusted Pork Chops with Lemon
Mediterranean-style pork chops coated in a fragrant herb and breadcrumb crust, pan-seared until golden and finished with fresh lemon. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 48g
Ingredients
- 2 pieces (1.5 inches thick, about 10 oz each) pork chops, bone-in
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup panko breadcrumbs
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 cloves (about 1 tablespoon) garlic, minced
- 2 tablespoons parmesan cheese, finely grated
- 3 tablespoons olive oil
- 1 whole lemon (zested and halved for juice)
- 1 tablespoon butter
Instructions
- 1
Pat both pork chops dry with paper towels on both sides, pressing firmly until the surface feels dry to the touch.
- 2
Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over both sides of each pork chop.
- 3
In a shallow bowl, combine the panko breadcrumbs, rosemary, thyme, minced garlic, parmesan, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; stir with a fork until evenly mixed.
- 4
Zest the lemon using a microplane or fine grater directly into a small bowl, then cut the lemon in half for juicing later.
- 5
Place a 12-inch skillet over medium-high heat and add 2 tablespoons of olive oil.
- 6
When the oil shimmers and slides quickly when you tilt the pan, you'll know it's hot enough—press each pork chop gently into the herb mixture on both sides until fully coated, shaking off excess.
- 7
Carefully place both coated pork chops into the hot oil and listen for an immediate, steady sizzle.
- 8
Cook the first side without moving them for 5 to 6 minutes, until the crust is deep golden brown and the underside feels firm when you press it with a spatula.
- 9
Flip each pork chop using tongs and cook the second side for 4 to 5 minutes until the crust is golden and the internal temperature reaches 145°F when you insert an instant-read thermometer into the thickest part without touching bone.
- 10
Add 1 tablespoon butter and the remaining 1 tablespoon olive oil to the pan, tilting to distribute the melted butter across the bottom.
- 11
Transfer both pork chops to a cutting board and let them rest for 3 to 4 minutes so the juices redistribute inside the meat.
- 12
Slide each pork chop onto a warm plate, placing them side by side or in the center of each plate.
- 13
Squeeze half a lemon over each pork chop, letting the juice drizzle over the herb crust.
- 14
Sprinkle the reserved lemon zest over the top of each chop for brightness and color.
Tools you’ll need
- paper towels
- cutting board
- shallow bowl
- fork
- microplane or fine grater
- 12-inch skillet
- instant-read thermometer
- spatula
- tongs
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