# Components:
→ Pork Chops
01 - 4 bone-in or boneless pork chops, approximately 1 inch (2.54 cm) thick
02 - 1/2 cup grated Parmesan cheese (50 grams)
03 - 1/2 cup gluten-free or regular breadcrumbs (50 grams)
04 - 2 tablespoons fresh parsley, finely chopped (8 grams)
05 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme (2 grams)
06 - 1 teaspoon garlic powder (2.8 grams)
07 - 1/2 teaspoon onion powder (1.4 grams)
08 - 1/2 teaspoon salt (3 grams)
09 - 1/2 teaspoon black pepper (1.2 grams)
10 - 2 tablespoons olive oil (30 ml)
→ Rice
11 - 1 cup long-grain white rice (200 grams)
12 - 2 cups low-sodium chicken broth (480 ml)
13 - 1 tablespoon unsalted butter (14 grams)
14 - 1/2 teaspoon salt (3 grams)
15 - 1/4 teaspoon black pepper (0.6 grams)
16 - 2 tablespoons fresh parsley, chopped (8 grams)
17 - 1 teaspoon lemon zest (optional) (2 grams)
# Method steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish or sheet pan to prevent sticking.
02 - In a shallow bowl, combine Parmesan cheese, breadcrumbs, parsley, thyme, garlic powder, onion powder, salt, and black pepper, ensuring even distribution.
03 - Pat pork chops dry with paper towels. Lightly brush both sides with olive oil to help the coating adhere.
04 - Press each pork chop firmly into the Parmesan herb mixture, coating both sides evenly to form a flavorful crust.
05 - Place coated pork chops on the prepared baking dish. Drizzle with any remaining olive oil. Bake for 20 to 25 minutes or until internal temperature reaches 145°F and crust is golden brown.
06 - While pork cooks, bring chicken broth, butter, salt, and pepper to a boil in a medium saucepan. Add rice, stir, reduce heat to low, cover, and simmer for 15 to 18 minutes until liquid is absorbed and rice is tender.
07 - Remove saucepan from heat. Fluff rice with a fork and stir in chopped parsley and optional lemon zest for brightness.
08 - Serve pork chops over a bed of seasoned rice. Garnish with additional fresh parsley if desired for presentation and flavor.
