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Herb-Crusted Pork Chops with Roasted Apples and Onions
Main course

Herb-Crusted Pork Chops with Roasted Apples and Onions

Credit: myDinnerPlan

Boneless pork chops get a crunchy Parmesan-herb crust and roast on one sheet pan with sweet apple and red onion wedges. A cozy fall dinner with almost no cleanup.

40 mins 5 servings
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Ingredients

  • 5 Pork Chops
  • 1 ¼ cloves of Garlic
  • 1 ¼ tablespoons Parsley (Fresh)
  • 1 ¼ Red Onion (Medium)
  • ½ cup + 2 tablespoons Panko Bread Crumbs
  • ¼ cup + 1 tablespoon Parmesan Cheese
  • 1 ¼ teaspoons Kosher Salt
  • 2 ½ tablespoons Mustard (Dijon)
  • ⅝ teaspoon Black Pepper
  • 1 ¼ teaspoons Dried Thyme
  • 1 ¼ teaspoons Rosemary (Dried)
  • 3 ¾ tablespoons Olive Oil
  • 3 Apples

Directions

  1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
  2. Put the apple and onion wedges on the pan, drizzle with a little of the olive oil, and sprinkle with a pinch of the salt and pepper. Toss, spread them out, and roast for 10 minutes while you prepare the pork.
  3. Pat the pork chops dry and season both sides with the remaining salt and pepper. Brush the tops and sides with the Dijon mustard.
  4. In a small bowl, stir together the panko, Parmesan, thyme, rosemary, garlic, and the rest of the olive oil until the crumbs look like damp sand. Press the crumbs firmly onto the mustard-coated tops of the chops.
  5. Slide the apples and onions toward the edges of the pan and set the chops, crumb side up, in the center. Roast 15 to 18 minutes, until the crust is golden and the pork reaches 145°F in the thickest part.
  6. Let the chops rest 5 minutes, sprinkle with parsley, and serve with the roasted apples, onions, and any pan juices spooned over.