# What You'll Need:
→ 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)
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish or sheet pan. In a shallow bowl, combine Parmesan, breadcrumbs, parsley, thyme, garlic powder, onion powder, salt, and black pepper.
02 - Pat pork chops dry with paper towels and brush both sides lightly with olive oil. Press each pork chop into the Parmesan and herb mixture, coating evenly on both sides.
03 - Arrange coated pork chops on the prepared baking dish and drizzle any remaining olive oil over them. Bake for 20 to 25 minutes until internal temperature reaches 145°F and crust is golden brown.
04 - While pork is baking, 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.
05 - Remove rice from heat. Fluff with a fork and gently stir in parsley and lemon zest if using.
06 - Plate pork chops atop the seasoned rice. Garnish with additional parsley as desired.
