A flavorful twist on classic pork chops, featuring a zesty Dijon mustard coating and a crispy herb crust.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before placing the pork chops inside for even cooking.
Trim any visible fat from the pork chops.
Trimming excess fat helps reduce greasiness and promotes a cleaner flavor.
Spray a baking dish with non-stick cooking spray.
Using non-stick spray ensures easy cleanup and prevents sticking.
In a mixing bowl, combine Dijon mustard, lemon juice, and capers.
Mix thoroughly to evenly distribute the flavors.
In another bowl, mix breadcrumbs, parsley, garlic powder, and black pepper.
Using fresh parsley adds a vibrant flavor to the crust.
Dip each pork chop into the mustard mixture, coating both sides.
Ensure an even coating for consistent flavor.
Press the pork chops into the breadcrumb mixture, ensuring a full crust.
Press firmly to help the crust adhere to the pork chops.
Place the coated pork chops in the prepared baking dish.
Leave space between the chops for even cooking.
Bake in the preheated oven for 30-40 minutes, turning once halfway through.
Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
Let the pork chops rest for 5 minutes before serving.
Resting allows the juices to redistribute, keeping the meat tender.