Description
A delicious twist on traditional pork chops, coated with a crunchy pumpkin seed crust.
Ingredients
Scale
- 2 bone-in pork chops (about 1 inch thick)
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/2 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a food processor, combine the pumpkin seeds, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper. Pulse until the mixture resembles coarse crumbs.
- In a shallow bowl, whisk together the egg and Dijon mustard until well combined.
- Dip each pork chop into the egg mixture, allowing any excess to drip off, then coat thoroughly with the pumpkin seed mixture, pressing gently to adhere.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the coated pork chops and sear for about 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Remove from the oven and let the pork chops rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- For a spicier kick, add 1/4 teaspoon of cayenne pepper to the pumpkin seed mixture.
- Serve with a side of roasted vegetables or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop
- Calories: 450
- Sugar: 0g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg