Côtelettes de porc en croûte de parmesan

Ingrédients

• 6 thin boneless pork chops
• 1/3 cup dijon mustard
• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1-1/2 cups grated Parmesan cheese (not powdered)

Préparation

1. 1

   Combine mustard, olive oil, garlic powder, thyme, onion powder, oregano, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper and basil in a small bowl to use as a marinade. Add pork chops to zipper bag and pour marinade over chops and refrigerate overnight.

2. 2

   Preheat oven to 400°F or 200°C

3. 3

   Spread Parmesan cheese in a shallow dish or pie pan and coat each pork chop on all sides.

4. 4

   Add a flat roasting rack to a shallow dish or cookie sheet and place chops on rack. Or you can use a roasting pan with flat rack.

5. 5

   Season with remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

6. 6

   Bake for 15-20 minutes (or until pork reaches the recommended internal temperature of 155°F or 69°C).

7. 7

   Optional - raise oven rack to top and broil on high until crispy.