1 1/4 cups panko breadcrumbs
3 Tbsp Garlic Olive Oil or Ultra Premium EVOO
1/2 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp garlic powder
1/4 tsp onion powder
2 1/4 kosher or sea salt, divided
1 1/8 tsp freshly ground pepper, divided
4 (1/2" thick) or *2 (thick-cut) bone-in pork loin chops
2 Tbsp butter
1 large shallot, minced
1 cup reduced sodium chicken broth
1/4 cup Edmond Fallot Dijon mustard
2 Tbsp heavy cream
2 tsp fresh lemon juice
1 Tbsp chopped fresh flat-leaf parsley
Preheat oven to 425°. Stir together first 6 ingredients, 2 tsp salt and 1 tsp pepper in a bowl. Transfer mixture to a 1-gal zip-top plastic freezer bag. Sprinkle pork chops on both sides with remaining 1/4 tsp salt and 1/8 tsp pepper. Place 2 chops in breadcrumb mixture, and shake to coat well. Place chops on a wire rack on a baking sheet. Repeat with remaining chops (if using thin cut). Bake at 425° for 15 minutes; turn chops over, and bake 10 more minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 5 minutes. Meanwhile, melt butter in a medium skillet over medium heat. Add shallot, and sauté 3 minutes or until softened. Increase heat to medium-high; add broth, and bring to a boil. Boil 1 minute. Stir in mustard, cream and lemon juice and cook, stirring occasionally, 2 to 3 minutes or until sauce slightly thickened. Stir in chopped parsley. Serve immediately with pork chops.
*I prefer to use Tomahawk pork chops