These easy baked pork chops are topped with a crispy panko and herb topping, and are packed with flavor despite only a handful of ingredients. Pair them with a simple side dish, and you’ve got a delicious and quick weeknight dinner.
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Simple, nourishing, and family-pleasing dinners are my my favorite types of recipes to create and share. If I can put a nutritious meal on the table without spending a ton of time in the kitchen, and my whole family actually eats it and even loves it, then I feel like an Iron Chef.
So, when Smithfield® gave me the challenge of coming up with a simple dinner recipe featuring their Smithfield All Natural Boneless Pork Chops, I was ALL IN! I love that Smithfield® pork chops are proudly raised in the USA without any added steroids, hormones, or artificial ingredients.
I also was excited for the opportunity to create an easy, yummy pork chop dish that could be whipped up any night of the week in 30 minutes or less.
I found the Smithfield All Natural Boneless Pork Chops in the “Pork” aisle of Walmart’s fresh meat section. (In retrospect, I should have bought two packages because everyone in my family wanted seconds, and I hadn’t made enough! Oops. Live and learn.)
To find the product at your local Walmart, just look for the “Pork” sign, and then look for the packages with the Smithfield All Natural Fresh Pork logo.
The ingredients that you need are likely already in your pantry. The panko topping is made by combining panko breadcrumbs with some herbs, garlic powder, salt, and pepper. The only other things you’ll need are some dijon mustard and some olive oil.
Cooking Note: I used poultry seasoning in this recipe, which is a combination of dried basil, rosemary, sage, marjoram, thyme and oregano. If you don’t have poultry seasoning on hand, you can easily swap in any combination of these herbs, or even just one of them, and it will still turn out great!
To make the topping, you simply combine the breadcrumbs and seasonings in a bowl, and then give them a quick saute in some olive oil to bring out the flavors of the herbs and the crunch of the panko.
When the breadcrumbs have started to turn golden-brown, you place the pork chops on a baking sheet, spread dijon mustard on top of each pork chop, and then top the chops with the breadcrumb mixture. Bake for about 20 minutes at 375, and you’ve got a delicious dinner on your hands that seems like it required WAY more effort than it actually did.
If you make this recipe, please come back and tell me how you liked it! And also check out my other favorite pork recipe: CHIPOTLE PULLED PORK SLIDERS