Oven Roasted Pork Chops

To go with the delicious green beans, from yesterday, an oven roasted, thick, boneless, center-cut pork chop. Yummmmmm! You can use a regular bone-in pork chop.  If you use thinner pork chops, double the number of chops and the breading.  You will not cook the thinner chops in the oven because it will dry them out. However, the recipe below is for the thicker chops, just remember to adjust accordingly.

4 Thick-cut, Boneless, Center Pork Chops
2 slices of White Sandwich Bread
1 teaspoon of dry Parsley Leaves
1/2 teaspoon of Garlic Powder
zest of 1 Lemon
Salt and Pepper
1/4 cup of  Sepay Groves Olive Oil

Tear up the slices of bread and put in a blender.  Blend on high until crumbs form and there are no chunks left.  Pour bread crumbs into a shallow bowl and add the parsley, garlic powder, and lemon zest.
Season the pork chops with salt and pepper. Dredge in the bread crumb mixture.
Heat olive oil in a large oven proof skillet, fry the pork chops on both sides until brown, about 5-6 minutes on each side. Place skillet of thick-cut chops in the oven.  Bake at 450 degrees for 20 to 25 minutes. 
If you are making the green beans with it, put the pan of green beans in now.
Once the pork has reached 165 degrees in the center of the largest chop, remove, tent with foil, and let stand for 5 minutes.  This allows the meat to finish cooking without getting dry.

Enjoy!

Deloris