Name: Savory Herb-Crusted Meat Chops
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 bone-in meat chops (about 1 inch thick, 8 oz each); 1 teaspoon salt; 1 teaspoon black pepper; 1 tablespoon olive oil; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon paprika

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I enjoy making these savory herb-crusted meat chops when I want a simple meal that still feels rich and satisfying. The herb coating creates a flavorful crust while keeping the meat juicy and tender inside, making this dish a reliable favorite in my kitchen.

Why You’ll Love This Recipe

I like this recipe because it uses simple ingredients and delivers bold flavor without complicated steps. I appreciate how quickly everything comes together, and I love that the herb crust adds depth and aroma to the meat. This recipe works perfectly for both busy evenings and relaxed home-cooked dinners.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 bone-in meat chops, about 1 inch thick and 8 ounces each
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon paprika

Directions

I begin by patting the meat chops dry to help the seasoning stick better. I season both sides evenly with salt and black pepper. In a small bowl, I mix the olive oil, Dijon mustard, garlic powder, rosemary, thyme, and paprika until well combined.

I coat both sides of the chops with the herb mixture, pressing gently so it forms a nice crust. I heat a heavy skillet over medium-high heat and add a small amount of olive oil. Once the pan is hot, I place the chops in the skillet and sear them for about 4 to 5 minutes per side until a golden crust forms.

I lower the heat to medium and continue cooking for another 2 to 3 minutes per side, until the chops are cooked through. I let them rest for a few minutes before serving so the juices stay locked in.

Servings And Timing

I usually get 2 servings from this recipe.
Prep time: 10 minutes
Cook time: 12 to 15 minutes
Total time: about 25 minutes

Variations

I sometimes add a pinch of chili flakes when I want a little heat. I also enjoy mixing in dried oregano or basil for a slightly different herb flavor. When I want a richer taste, I add a small amount of melted butter to the herb mixture.

Storage/Reheating

I store leftover meat chops in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using a skillet over low heat with a splash of water or broth to keep the meat moist.

FAQs

Can I prepare the herb mixture in advance?

I often mix the herbs and mustard a few hours ahead and store it in the refrigerator until I’m ready to cook.

How can I tell when the meat is fully cooked?

I usually check that the meat is firm yet juicy and reaches an internal temperature of about 145°F.

Can I cook these chops in the oven?

I sometimes bake them at 400°F for about 18 to 20 minutes, finishing with a quick broil for color.

What side dishes work well with this recipe?

I like serving these chops with roasted vegetables, rice, or mashed potatoes.

Can I use fresh herbs instead of dried ones?

I enjoy using fresh herbs when I have them, and I usually double the amount compared to dried herbs.

Conclusion

I find these savory herb-crusted meat chops to be an easy and flavorful meal that never disappoints. With simple ingredients and straightforward steps, this recipe always gives me a comforting and satisfying result.