You'll have to forgive my photos, natural light at dinner time is hard to come by before daylight savings!
4 boneless pork chops
2 tablespoons dijon mustard
1/2 cup panko breadcrumbs
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
Preheat oven to 450 degrees. Rub mustard evenly over pork chops. Combine panko, thyme, parsley, salt, and pepper in a medium bowl and dredge pork chops, one at a time, in panko mixture.
In a large ovenproof skillet, heat oil over medium high heat. Add pork chops and saute for 2 minutes until golden brown. Turn pork over and place skillet on oven for 8 minutes. Enjoy!