Instructions
Step 1 Pat the meat chops dry with paper towels and season both sides with salt and black pepper.
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Step 2 In a small bowl, mix breadcrumbs, Parmesan cheese, parsley, rosemary, thyme, and minced garlic.
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Step 3 Brush each chop lightly with Dijon mustard to help the herb mixture adhere.
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Step 4 Press the herb mixture firmly onto both sides of the chops.
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Step 5 Heat olive oil in a skillet over medium-high heat.
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Step 6 Sear the chops for 3–4 minutes on each side until golden brown.
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Step 7 Reduce heat to medium, add butter to the pan, and continue cooking for another 4–6 minutes until the chops are cooked through.
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Step 8 Remove from heat and let the chops rest for 5 minutes before serving.
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Step 9 Serve warm with your favorite sides.
Storage and Reheating Tips
Store leftover chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven at 325°F (165°C) until warmed through. Avoid overcooking during reheating to keep the meat tender.
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