Enjoy these crispy and flavorful pork chops with a delightful herb crust, perfect for a quick and satisfying meal.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy crust.
Trim any excess fat from the pork chops.
Removing excess fat helps the crust adhere better.
Melt the butter and pour it into a baking dish.
Use unsalted butter to control the saltiness of the dish.
In a mixing bowl, whisk together the eggs, milk, and pepper.
Whisking thoroughly ensures a smooth coating mixture.
Combine the breadcrumbs and herbs in a shallow dish.
Mix well to evenly distribute the herbs in the breadcrumbs.
Dip each pork chop into the egg mixture, then coat it with the breadcrumb mixture.
Press the breadcrumbs onto the pork chops for a thicker crust.
Place the coated pork chops in the prepared baking dish.
Arrange the pork chops in a single layer for even cooking.
Bake in the preheated oven for 10 minutes, then flip the pork chops and bake for another 10 minutes, or until fully cooked and golden brown.
Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
Let the pork chops rest for a few minutes before serving.
Resting allows the juices to redistribute, keeping the meat tender.
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