# Components:
→ Pork Chops
01 - 4 bone-in or boneless pork chops, approximately 1 inch thick
02 - 1/2 cup grated Parmesan cheese
03 - 1/2 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 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/2 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 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons fresh parsley, chopped
17 - 1 teaspoon lemon zest (optional)
# Directions:
01 - Preheat the oven to 400°F. 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 firmly into the Parmesan herb mixture to coat both sides evenly.
05 - Arrange the coated pork chops on the prepared baking dish and drizzle with any remaining olive oil. Bake for 20 to 25 minutes until the internal temperature reaches 145°F and the crust turns golden brown.
06 - In a medium saucepan, bring chicken broth, butter, salt, and pepper to a boil. Add rice, stir, reduce heat to low, cover, and simmer for 15 to 18 minutes until the liquid is absorbed.
07 - Remove the rice from heat. Fluff with a fork and gently stir in chopped parsley and lemon zest if desired.
08 - Plate the pork chops over a bed of fluffy rice and garnish with additional parsley as preferred.
