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Herb-Crusted Pork Loin Chops with Maple-Dijon Glaze and Garlic Roasted Broccoli

Herb-Crusted Pork Loin Chops with Maple-Dijon Glaze and Garlic Roasted Broccoli

Dinner

3.0

(1 reviews)

Prep Time
15min
Cook Time
35min
Servings
2
Calories
520
Chef's Note

For the perfect crust, make sure your pork chops are completely dry before applying the mustard paste. This helps the breadcrumb mixture adhere better. If you want a gluten-free option, substitute the panko with crushed pork rinds or gluten-free breadcrumbs.

Tags
pork
dinner
herb-crusted
broccoli
roasted vegetables
weeknight dinner
gluten-free option
maple-dijon
Ingredients

  • 2 6oz pork loin centre chops

  • 1 head broccoli

  • 4 cloves garlic

  • 1 tablespoon fresh rosemary

  • 1 tablespoon fresh thyme

  • 1/3 cup panko breadcrumbs

  • 2 tablespoons dijon mustard

  • 1 tablespoon maple syrup

  • 1 whole lemon

  • 3 tablespoons olive oil

  • 1 tablespoon butter

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon red pepper flakes

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Cut broccoli into florets of even size, about 1.5 inches. Peel and slice 2 garlic cloves thinly.

  • 3

    Place broccoli florets on a baking sheet, drizzle with 2 tablespoons olive oil, add sliced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes. Toss to coat evenly.

  • 4

    Arrange broccoli in a single layer and set aside while preparing the pork chops.

  • 5

    Finely chop the rosemary and thyme leaves. Mince the remaining 2 garlic cloves.

  • 6

    In a small bowl, mix panko breadcrumbs, chopped herbs, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

  • 7

    Pat the pork chops dry with paper towels and season both sides with the remaining 1/4 teaspoon salt.

  • 8

    In another small bowl, mix 1 tablespoon Dijon mustard with 1 tablespoon olive oil to create a paste.

  • 9

    Brush the mustard mixture over both sides of the pork chops, then press the herb-breadcrumb mixture firmly onto both sides of each chop.

  • 10

    Place the broccoli in the oven and roast for 10 minutes.

  • 11

    Heat a large oven-safe skillet over medium heat. Add 1 tablespoon butter and let it melt.

  • 12

    Carefully place the breaded pork chops in the skillet and sear for 3 minutes on each side until golden brown.

  • 13

    Transfer the skillet with pork chops to the oven and continue roasting alongside the broccoli for 10-12 minutes, or until pork reaches an internal temperature of 145°F (63°C).

  • 14

    While the pork and broccoli are in the oven, prepare the glaze by combining 1 tablespoon maple syrup, 1 tablespoon Dijon mustard, and 1 teaspoon lemon juice in a small saucepan.

  • 15

    Heat the glaze over low heat for 2-3 minutes, stirring occasionally until slightly thickened.

  • 16

    Remove pork chops and broccoli from the oven. Let the pork rest for 5 minutes.

  • 17

    Squeeze 1 teaspoon fresh lemon juice over the roasted broccoli and toss gently.

  • 18

    Drizzle the maple-Dijon glaze over the pork chops and serve with the garlic roasted broccoli.

Nutrition Information (per serving)
520
Calories
38g
Protein
28g
Carbs
29g
Fat
Reviews (1)
JV.
Jamie V.
12/17/2025

3/5

Single side was lacklustre, needed a starch. Pork should be pulled at 135 and allowed to rest to 145, pulling pork at 145 leads to shoe leather.