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To create Herb-Crusted Pork Chops with Crispy Roasted Potatoes, it's crucial to understand the role of each ingredient in the dish. Here’s a closer look at the key components:

Savory Herb-Crusted Pork Chops with Potatoes

Discover the perfect blend of flavors with Herb-Crusted Pork Chops and Crispy Roasted Potatoes. This delightful dish features succulent pork chops coated in fresh herbs and paired with golden-brown, crunchy potatoes. Packed with protein and wholesome carbohydrates, it’s a satisfying meal for the whole family. Learn to use quality ingredients, like fresh herbs and panko breadcrumbs, to elevate your cooking. Enjoy a delicious dinner that's easy to prepare and beautifully presented!
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Ingredients
  

For the Pork Chops:

4 bone-in pork chops (1-inch thick)

1 cup panko breadcrumbs (for extra crunch)

1/2 cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

1 teaspoon garlic powder

Salt and black pepper to taste

2 large eggs, beaten

1/4 cup all-purpose flour

Olive oil, for frying

For the Roasted Potatoes:

1.5 pounds baby potatoes, halved

3 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to prepare for roasting the potatoes.

    Prepare the Potatoes: In a large mixing bowl, combine the halved baby potatoes with the olive oil, smoked paprika, dried oregano, salt, and pepper. Toss until the potatoes are evenly covered. Spread them out in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until they are golden brown and tender, flipping them halfway through the cooking time for even crispness.

      Prepare the Pork Chop Coating: In a shallow plate, mix together the panko breadcrumbs, grated Parmesan cheese, chopped parsley, thyme, rosemary, garlic powder, salt, and black pepper. Ensure the mixture is well combined for an even coating.

        Set Up the Breading Station: In one shallow bowl, beat the two eggs. In a separate shallow bowl, place the flour, ready to dust the pork chops.

          Bread the Pork Chops: Season each pork chop with salt and pepper on both sides. Start by dredging each chop in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off, then coat thoroughly in the breadcrumb mixture, pressing down gently to help it adhere.

            Pan-Fry the Pork Chops: Heat a good amount of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the breaded pork chops to the pan. Cook for about 4-5 minutes on each side, or until they are beautifully golden brown and cooked through (the internal temperature should reach 145°F / 63°C). Once cooked, remove the chops from the skillet and let them rest for a few minutes to retain their juices.

              Serve: Arrange the succulent herb-crusted pork chops on plates alongside the crispy roasted potatoes. Garnish each plate with a sprinkle of fresh parsley for a pop of color and added freshness.

                Enjoy: Serve immediately and indulge in the delightful combination of savory pork, enriched by aromatic herbs, paired with the irresistible crispiness of the roasted potatoes!

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4