Herb-Crusted Pork Chops with Roasted Potatoes and Asparagus
Thick-cut pork chops with herb crust, roasted fingerling potatoes, and grilled asparagus
Herb-Crusted Pork Chops with Roasted Potatoes and Asparagus is a dinner recipe ready in about 40 minutes. Each serving has approximately 805 kcal, 58g protein, 88g carbs, 22g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F).
Cut fingerling potatoes in half lengthwise. Toss with 10ml olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
In a small bowl, combine panko breadcrumbs, chopped fresh rosemary, thyme, minced garlic, lemon zest, salt, and pepper.
Pat pork chops dry with paper towels. Brush both sides lightly with Dijon mustard.
Press the herb breadcrumb mixture onto both sides of the pork chops.
Heat remaining 10ml olive oil in an oven-safe skillet over medium-high heat.
Sear the pork chops for 3-4 minutes per side until golden brown.
Transfer skillet to the oven and bake for 8-10 minutes until pork reaches 145°C internal temperature.
Trim asparagus and toss with a light coating of olive oil, salt, and pepper. Add to the baking sheet with potatoes for the last 8 minutes of cooking.
Plate the pork chop, roasted potatoes, and asparagus together and serve immediately.