BRINE the pork chops overnight to
boost flavor and juiciness.
USE the broccoli stalks—don’t toss
them! Thinly slice and add to the skillet
a minute or two before the florets to
give them time to cook through.
SWAP IN honey mustard for the grainy
mustard for a subtly sweet taste.
Herb-Crusted Pork Chops
with Broccoli and Onions
SERVES 4 PREP 25 MIN BAKE 25 MIN
3 tablespoons extra-virgin olive oil
1½ cups (about 3 ounces) fresh
whole wheat breadcrumbs
3 tablespoons chopped flat-leaf
2 tablespoons grated parmesan
Four 6-ounce 1-inch-thick boneless
center-cut pork loin chops
3 tablespoons grainy mustard
¼ red onion, thinly sliced
1. Preheat the oven to 425°. Place
a greased rack on a foil-lined
baking sheet. In a large nonstick
skillet, heat 2 tablespoons olive oil
over medium-low heat. Add the
breadcrumbs and toast, stirring, for
6 to 8 minutes. Transfer to a bowl
to cool; stir in the parsley and cheese.
2. Brush the pork with the mustard
and coat with the breadcrumb
mixture. Arrange on the rack and
bake until cooked through but still
juicy, 20 to 25 minutes.
3. Meanwhile, in a clean skillet,
heat the remaining 1 tablespoon
olive oil over medium-high heat.
Add the onion and cook, stirring
occasionally, until slightly softened,
about 3 minutes. Add the broccoli,
season with salt and pepper and
toss. Add ½ cup water, cover and
simmer, stirring occasionally, until
crisp-tender, 2 to 3 minutes.
Serve with the chops.