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Ingredients

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1 1/4 cups panko (Japanese breadcrumbs)

3 tablespoons olive oil

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

2 1/4 teaspoons kosher salt, divided

1 1/8 teaspoons freshly ground black pepper, divided

4 (1/2-inch-thick) bone-in pork loin chops

2 tablespoons butter

1 large shallot, minced

1 cup reduced-sodium chicken broth

1/4 cup Dijon mustard

2 tablespoons heavy cream

2 teaspoons fresh lemon juice

1 tablespoon chopped fresh flat-leaf parsley

Preparation

1. Preheat oven to 425°. Stir together first 6 ingredients, 2 tsp. salt, and 1 tsp. pepper in a bowl. Transfer mixture to a 1-gal. zip-top plastic freezer bag.
2. Sprinkle pork chops on both sides with remaining 1/4 tsp. salt and 1/8 tsp. pepper. Place 2 chops in breadcrumb mixture, and shake to coat well. Place chops on a wire rack on a baking sheet. Repeat with remaining chops.
3. Bake at 425° for 15 minutes; turn chops over, and bake 10 more minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 5 minutes.
4. Melt butter in a medium skillet over medium heat. Add shallot, and sauté 3 minutes or until softened. Increase heat to medium-high; add broth, and bring to a boil. Boil 1 minute. Stir in mustard, cream, and lemon juice, and cook, stirring occasionally, 2 to 3 minutes or until sauce is slightly thickened. Stir in chopped parsley. Serve immediately with pork chops.