# Ingredient List:
→ Pork Chops
01 - 4 bone-in or boneless pork chops, approximately 1 inch thick
02 - 1/2 cup grated Parmesan cheese
03 - 1/2 cup gluten-free or regular breadcrumbs
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 2 tablespoons olive oil
→ Rice
11 - 1 cup long-grain white rice
12 - 2 cups low-sodium chicken broth
13 - 1 tablespoon unsalted butter
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons fresh parsley, chopped
17 - 1 teaspoon lemon zest, optional
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish or sheet pan.
02 - Combine Parmesan cheese, breadcrumbs, parsley, thyme, garlic powder, onion powder, salt, and pepper in a shallow bowl.
03 - Pat pork chops dry with paper towels. Brush both sides with olive oil. Press pork chops firmly into the Parmesan mixture to coat evenly.
04 - Arrange pork chops on the prepared baking dish. Drizzle any remaining olive oil over them. Bake for 20 to 25 minutes until internal temperature reaches 145°F and crust is golden brown.
05 - Bring chicken broth, butter, salt, and pepper to a boil in a medium saucepan. Add rice, stir, reduce heat to low, cover, and simmer for 15 to 18 minutes until liquid is absorbed.
06 - Remove rice from heat. Fluff with a fork and stir in chopped parsley and optional lemon zest.
07 - Plate pork chops over the cooked rice, garnishing with additional parsley if desired.
