Herb-Crusted Pork Chops

*Update… this could be gluten-free as long as the bread crumbs you use for the pork chops are g/f.

Herb Crusted Pork Chops

8 pork chops, bone-in
1 ½ cups bread crumbs
1 c. fresh parley, chopped
2 t. dried thyme
½ c. olive oil
Salt and pepper to taste
Cooking day:  mix together breadcrumbs, parley, thyme, olive oil, salt, and pepper.  Coat each pork chop with mixture.  Wrap each chop individually in plastic wrap and then place in a freezer bag.  Freeze.
Serving day: Thaw completely.   Broil on high 2-3 minutes each side.  Lower temperature to 350 degrees and bake for 20 minutes or until pork chops are tender.

Food for Thought:
We grilled these pork chops tonight instead.  Some of the breading fell off but the flavor was still amazing.  To grill, we seared the chops at high heat for 1-2 minutes a side and then turned the heat down to medium-low and continued cooking for about 15 minutes or until cooked through.

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