Herb-Crusted Pork Chops

This recipe was in my Rachel Ray magazine! Some people might find the mustard on the chops a little overpowering, but I noticed there was a tidbit in the top corner that suggested trying it with honey mustard for a sweeter taste. I didn't have whole wheat breadcrumbs, so I went ahead and used our usual Panko and it tasted great! I also just noticed the recipe calls for pork loin chops, rather than regular pork chops... oops! Oh well, it tasted great anyway :)

2 Tbsp extra virgin olive oil
1 & 1/2 cups fresh whole wheat breadcrumbs
3 Tbsp chopped flat-leaf parsley
2 Tbsp grated Parmesan cheese
4 Boneless, center-cut pork loin chops
3 Tbsp grainy mustard

• Preheat oven to 425 degrees and place a greased rack on a foil-lined baking sheet (as seen in the picture below).
• In a large skillet, heat the olive oil over medium-low heat. Add breadcrumbs and toast, constantly stirring, for about 6-8 minutes (or until browned).
• Let cool, stir in the parsley and cheese.
• Brush the pork chops with mustard and coat with the breadcrumbs.
• Arrange on the rack and bake until cooked through, but still juicy (about 20-25 minutes).