Preparation Time: 30 minutes
3/4 cup parmesan cheese, grated
1/4 tsp leaves dried (you can also use fresh) basil
1/4 tsp garlic powder
1/4 tsp leaves dried (you can also use fresh) oregano
1 dash black pepper
1/4 tsp leaves thyme
1/4 cup dijon mustard, whole grain adds a nice texture
2 tbsps olive oil (if your rub ends up too dry)
2 lbs pork chops (top loin, lean, boneless)
1. Preheat oven to 400 °F.
2. Line baking sheet with parchment or wax paper and set aside.
3. In a small bowl whisk together mustard, oil, and spices to make a paste.
4. Season the 4 pork chops with pepper, then put your paste on top of the chops with the mustard mixture.
5. Press the grated Parmesan cheese into both sides of the chops. This is a great way to get flavor into the meat without all the added sugar of a marinade. This cooking style literally drains most of the fat right off into the pan. Don't forget to trim any remaining fat once it's on your plate.
6. Place the chops on the prepared baking sheet. Bake for about 15 to 20 minutes. The coating should be browned and slightly crispy with a nice seared crust and the pork should be cooked all the way through.
Note: you can also use this recipe with boneless chicken breasts instead of pork chops.