Garlic Herb Crusted Pork Chops with a
Honey Mustard Glaze
Imagine biting into a juicy pork chop, perfectly cooked with a crispy garlic herb crust that breaks apart with each bite. It's all wrapped in a sweet-and-tangy honey mustard glaze that gives it a delightful, sticky finish. These pork chops are a favorite among many, and the best part is that they are easy to make, needing just a few pantry staples and minimal prep time. The mix of fresh thyme, rosemary, and a touch of lemon zest takes the pork to another level, making it a great recipe for weeknights, special occasions, or whenever you want a satisfying meal.
Why I love it
I enjoy making these pork chops
because they are very versatile. You can serve them with roasted veggies,
mashed potatoes, or a fresh salad, and they are always popular. The garlic herb
crust adds a wonderful depth of flavor, while the honey mustard glaze provides
a sweet and tangy contrast that goes well with the savory pork. Plus, the
recipe is flexible. You can change the herbs and spices to fit your taste, and
it's just as good with bone-in or boneless chops. It's a reliable option for
busy nights when you want something quick but impressive.
Preparation time:
15 minutes
Cooking time:
20-25 minutes
Total time: 40
minutes
Serves: 4
people
Difficulty level:
Easy
Ingredients
·
4 pork chops (bone-in or boneless, about 1-1.5
inches thick)
·
2 cloves garlic, minced
·
2 tbsp fresh thyme, chopped
·
1 tbsp fresh rosemary, chopped
·
1 tsp lemon zest
·
1/2 cup breadcrumbs (Panko or regular)
·
1/4 cup grated Parmesan cheese
·
2 tbsp olive oil
·
Salt and pepper to taste
·
2 tbsp honey
·
1 tbsp Dijon mustard
·
1 tbsp whole-grain mustard
Tools
·
Meat mallet (optional, for pounding chops)
·
Shallow dish for breading
·
Skillet or oven-safe pan
·
Tasting spoon
·
Meat thermometer
Instructions
Step 1.
Prep the chops. Pat the pork chops dry with a paper towel.
Season both sides with salt and pepper. If they are uneven, pound them lightly
with a meat mallet until they are even.
Step 2.
Make the crust. In a bowl, mix breadcrumbs, Parmesan,
garlic, thyme, rosemary, and lemon zest.
Step 3.
Crust the chops. Press each pork chop into the breadcrumb
mixture, coating both sides well.
Step 4.
Sear the chops. Heat olive oil in a skillet over medium-high
heat. Sear the chops for 2-3 minutes per side until golden brown. Transfer to a
plate.
Step 5.
Make the glaze. In the same skillet, reduce the heat to
medium. Mix honey, Dijon mustard, and whole-grain mustard. Stir until smooth
and bubbly for about 1 minute.
Step 6.
Finish cooking. Return the chops to the skillet and spoon
the glaze over them. Cook for another 5-7 minutes until the internal
temperature reaches 145°F (63°C), flipping halfway.
Step 7.
Serve. Let the chops rest for 3-5 minutes, then plate and
drizzle with extra glaze.
Approximate macros per serving (based on 4 servings)
v
Calories: 320 kcal
v
Protein: 35 g
v
Carbohydrates: 10 g
v
Fat: 16 g
v
Fiber: 1 g
What to serve with this
These pork chops pair nicely with roasted Brussels sprouts,
garlic mashed potatoes, or a fresh arugula salad with lemon vinaigrette. For a
low-carb option, try roasted cauliflower or green beans tossed with lemon and
parmesan.
Tips & variations
o
Grill option. Grill the chops over medium-high
heat for 4-5 minutes per side, adding glaze in the last 2 minutes.
o
Add spice. Mix a pinch of cayenne or smoked
paprika into the crust for some heat.
o
Swap herbs. Use oregano or parsley instead of
thyme and rosemary for a different flavor.
o
Make it crispy. Broil the chops for 2-3 minutes
at the end for a crispy top.
Substitutes notes
o
Breadcrumbs: Use crushed crackers or almond
flour for a gluten-free option.
o
Honey mustard glaze: Swap honey for maple syrup
or use plain mustard if you want less sweetness.
o
Pork chops: Chicken breasts also work; just
adjust the cooking time as needed.
Frequently asked questions
1. Can I use boneless pork chops?
Yes, just adjust the cooking time slightly, as they might
cook faster than bone-in chops.
2. How do I keep pork chops from drying out?
Avoid overcooking. Use a meat thermometer and let them rest
for a few minutes.
3. Can I make the crust ahead?
Yes, you can prep the breadcrumb mix a day in advance and
store it in the fridge.
4. Can I freeze these pork chops?
Freeze uncooked breaded chops on a tray, then move them to a
bag. Cook from frozen, adding extra time.
5. What if I don’t have Dijon mustard?
Use regular mustard with a pinch of honey. It'll still taste
good!
6. Can I bake these instead?
Yes, bake at 400°F (200°C) for 15-20 minutes, flipping
halfway, until the internal temperature reaches 145°F (63°C).
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