The herb garden is flourishing! This recipe includes generous amounts of parsley and rosemary which I have in abundance right now. This would also be great made with chicken. Next time I make it I will try cooking it on the stove top-I’d like it to be a bit crunchier which I couldn’t get in the oven without overcooking the thin pieces of pork. It was good, but I think it could be great!
Makes 2 servings, each approximately 448 calories, 27 grams fat, 1.5 grams carbs, 0 fiber, 48 grams protein
6 (about 8 ounces) thin pork chops
Zest from 2 lemons
2 garlic cloves, minced
4 TBSP each fresh chopped parsley and rosemary
¾ cup grated parmesan
2 tsp olive oil
Salt and pepper
1 egg beaten with 1 TBSP water
Line a baking sheet with foil and preheat oven to 400 degrees.
Trim fat from pork chops and season with salt and pepper.
Mix zest, garlic, herbs and parmesan together. Sprinkle olive oil over top and fluff with fork to spread oil evenly.
Dip pork in egg wash, let most drip off then press into parmesan mixture on both sides, and shake off excess.
Bake on baking sheet for 12-15 minutes until no longer pink.
(Optional: broil for 2 minutes to add further browning)
The lemon zest gave this a nice bright flavor, complementing the herbs and cheese.
Adapted from this recipe on bonappetit.com