Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, parmesan-dijon crusted pork chops. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Parmesan-Dijon Crusted Pork Chops is one of the most popular of current viral foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Parmesan-Dijon Crusted Pork Chops is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have parmesan-dijon crusted pork chops using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Parmesan-Dijon Crusted Pork Chops:

1. Prepare 4 Pork Loin Chops, boneless
2. Prepare 1/2 teaspoon salt
3. Get 1/4 teaspoon black pepper
4. Take 1/4 Cup Dijon Mustard
5. Prepare 2 tablespoons Spicy Brown Mustard
6. Prepare 2 tablespoons olive oil
7. Make ready 1/2 teaspoon garlic powder
8. Take 1/2 tsp Thyme
9. Get 1/4 teaspoon onion powder
10. Take 1/4 teaspoon dried oregano
11. Prepare 1/4 teaspoon dried basil
12. Prepare 1/4 teaspoon Italian Seasoning
13. Prepare 1 cup Parmesan Cheese - Grated

Steps to make Parmesan-Dijon Crusted Pork Chops:

1. Preheat oven to 400 degrees.
2. Season chops on both sides with salt and pepper.
3. In shallow mixing bowl, combine Dijon Mustard, Spicy Brown Mustard, Olive oil, garlic powder, Thyme, onion powder, dried oregano, dried basil, and Italian Seasoning. Dredge each chop in Mustard mixture, liberally coating both sides.
4. On a large plate, spread Parmesan Cheese into a thin layer. Coat Mustard covered chops liberally with Parmesan Cheese on both sides.
5. Place on cooling rack on top of a baking sheet and place chops on cooling rack. This will allow them to get crisp on both sides.
6. Bake for 20 minutes. Then broil on high, on the top oven rack for 3 - 4 minutes or until chops are crisp and golden brown.

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