Herb-Crusted Pork Chops with Roasted Root Vegetables

These herb-crusted pork chops are a quick and satisfying dinner option. Coated in a flavorful blend of herbs and breadcrumbs, the pork chops are pan-seared to golden perfection, then finished in the oven for juicy, tender results.

Alongside, roasted carrots and parsnips caramelize in the oven, bringing out their natural sweetness. This complete meal is easy to prepare and sure to become a weeknight favorite.

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Ingredients

4 pork chopsView ingredient guideLike ingredientDislike ingredient

1/2 cup breadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoons fresh parsley, choppedView ingredient guideLike ingredientDislike ingredient

1 tablespoon fresh thyme leavesView ingredient guideLike ingredientDislike ingredient

1 teaspoon garlic powderView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

4 carrots, peeled and cut into sticksView ingredient guideLike ingredientDislike ingredient

4 parsnips, peeled and cut into sticksView ingredient guideLike ingredientDislike ingredient

1 tablespoon butterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow dish, combine breadcrumbs, parsley, thyme, garlic powder, salt and pepper.
3. Pat pork chops dry with paper towels. Press each chop into the breadcrumb mixture, coating both sides evenly.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops for 2-3 minutes per side, until golden brown.
5. Transfer the skillet to the oven and roast for 10-12 minutes or until internal temperature reaches 145°F (63°C). Remove and let rest.
6. Meanwhile, toss carrot and parsnip sticks with a drizzle of olive oil, salt and pepper. Spread on the prepared baking sheet.
7. Roast vegetables for 20-25 minutes, turning once, until tender and lightly browned.
8. Serve pork chops with roasted carrots and parsnips. Top with a pat of butter, if desired.

Recipe Tips

FAQ

Can I use dried herbs instead of fresh?

Yes, substitute 1 teaspoon dried parsley and 1/2 teaspoon dried thyme for the fresh herbs.

What can I serve instead of carrots and parsnips?

Try roasted potatoes, green beans or a simple side salad.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.