# What You'll Need:
→ Pork Chops
01 - 4 pork chops, bone-in or boneless, about 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 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 black pepper
16 - 2 tablespoons fresh parsley, chopped
17 - 1 teaspoon lemon zest (optional)
# Method:
01 - Preheat oven to 400°F. Lightly grease a baking dish or sheet pan.
02 - In a shallow bowl, mix Parmesan cheese, breadcrumbs, parsley, thyme, garlic powder, onion powder, salt, and black pepper.
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, coating both sides thoroughly.
05 - Place coated pork chops on the greased baking dish and drizzle any remaining olive oil on top.
06 - Bake for 20 to 25 minutes, until pork reaches an internal temperature of 145°F and the crust is golden brown.
07 - 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.
08 - Remove saucepan from heat. Fluff rice with a fork and stir in parsley and optional lemon zest.
09 - Serve pork chops atop the seasoned rice, garnish with additional parsley if desired.
