# Components:
→ Pork Chops
01 - 4 bone-in or boneless pork chops, approximately 1 inch thick
02 - ½ cup grated Parmesan cheese
03 - ½ cup gluten-free or regular breadcrumbs
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
06 - 1 teaspoon garlic powder
07 - ½ teaspoon onion powder
08 - ½ teaspoon salt
09 - ½ teaspoon ground black pepper
10 - 2 tablespoons olive oil
→ Rice
11 - 1 cup long-grain white rice
12 - 2 cups low-sodium chicken broth
13 - 1 tablespoon unsalted butter
14 - ½ teaspoon salt
15 - ¼ teaspoon ground black pepper
16 - 2 tablespoons fresh parsley, chopped
17 - 1 teaspoon lemon zest (optional)
# Directions:
01 - Set the oven to 400°F and lightly grease a baking dish or sheet pan.
02 - Combine Parmesan, breadcrumbs, parsley, thyme, garlic powder, onion powder, salt, and black pepper in a shallow bowl.
03 - Pat pork chops dry with paper towels and brush both sides lightly with olive oil.
04 - Press each pork chop evenly into the Parmesan herb mixture to coat both sides thoroughly.
05 - Place coated pork chops on the prepared baking dish and drizzle remaining olive oil over them.
06 - Bake for 20 to 25 minutes until the internal temperature reaches 145°F and the crust is golden brown.
07 - Bring chicken broth, butter, salt, and pepper to a boil in a medium saucepan. Stir in rice, reduce heat to low, cover, and simmer for 15 to 18 minutes until liquid is absorbed.
08 - Remove from heat, fluff rice with a fork, and mix in parsley and optional lemon zest.
09 - Plate pork chops atop the rice and garnish with additional parsley if desired.
