- 4 New York (top loin) pork chops
- 3 tablespoons dijon (style mustard)
- 1 clove garlic (minced)
- 1 tablespoon olive oil
- 2 tablespoons fresh thyme
- 1 cup panko breadcrumbs (may not use all)
- sea salt
- black pepper
- Preheat oven to 450 degrees F.
- Sprinkle pork chops with salt and pepper.
- In a small bowl, chop thyme, then combine with garlic. In a medium bowl, mix mustard and olive oil. Add thyme and garlic to mustard mixture.
- Rub mixture on salted chops, and refrigerate up to six hours.
- Remove pork from refrigerator and let come to room temperature. Right before heating, pat panko bread crumbs on top of mustard mixture.
- Preheat cast iron pan or baking stone over medium high heat.
- Cook pork chops to an internal temperature between 145 degrees F. (medium rare) and 160 degrees F. (medium), about 4-5 minutes per side followed by a three-minute rest. Adjust according to your preference, keeping in mind chops will continue to cook while resting.