Herb Breaded Pork Chops with Roasted Vegetables | Pork Chop Recipes
I’ve always had a soft spot for pork chop recipes, and this one feels like the kind of dinner that comes together on a weeknight but still makes you feel like you cooked something special. These herb breaded pork chops have that golden crunch outside, juicy tenderness inside, and they’re paired with roasted vegetables that almost steal the show.
When I make pork recipes like this, I love how versatile they feel. You get that familiar comfort of recipes for pork chops, but with a fresh pop of herbs and roasted flavor that makes each bite better than the last. And honestly, quick pork chop recipes like this one are lifesavers on busy days. They’re hearty enough to stand on their own but still fit right in with keto pork chop recipes or even fried pork chop recipes when you’re feeling indulgent.
What I love most though? The smell that fills the kitchen. It’s warm, savory, and just the kind of thing that makes you sneak a taste before dinner’s ready. These pork chops really bring simple ingredients together in a way that feels a little more thoughtful than your average weeknight meal, and isn’t that what we all want sometimes?
Servings: 4 servings
Ingredients
- 4 bone-in pork chops, about 1 inch thick
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 2 eggs, beaten
- 2 tablespoons olive oil
- 2 cups carrots, chopped
- 2 cups baby potatoes, halved
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil (for vegetables)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow bowl, mix breadcrumbs, parsley, thyme, garlic powder, onion powder, salt, and pepper.
- Dip each pork chop into beaten eggs, then coat with breadcrumb mixture, pressing gently to stick.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear pork chops 2–3 minutes per side until golden.
- Place pork chops on baking sheet. Toss carrots, potatoes, bell pepper, and zucchini with olive oil, salt, and pepper. Spread around pork chops.
- Bake 20–25 minutes, until vegetables are tender and pork reaches 145°F (63°C).
- Let rest 5 minutes before serving.