My husband loves pork chops, but I always had a hard time keeping them from drying out. This avoids that problem and is easy besides.
2 boneless thick-cut pork chops (3/4 – 1 lb)
1 T butter
1 clove minced garlic
1 c Panko bread crumbs
¼ c grated parmesan
½ t thyme
¼ t pepper
Preheat the oven to 350 degrees. Melt the butter in a small skillet and add the garlic, cooking on medium-low, stirring, until fragrant. Meanwhile, mix together the panko, cheese and spices in a wide bowl. Trim any large pieces of fat off the outside of the chops. Take the skillet off the heat and dip a chop in the butter and garlic, covering all sides. Dredge in the panko mixture, pressing it down to all edges. Place on a greased broiler pan (if you’ve got a little extra butter/garlic, drizzle it on top of the chops) and bake 20-25 minutes until just cooked through.
This also works well with chicken breasts (pound them flat and even for best results).