1-Preheat your oven to 450 degrees Fahrenheit and get your skillet prepped that’s the secret to even cooking and a golden crust.

2-Evenly rub the 2 tablespoons of Dijon mustard over the 4 boneless pork chops to add flavor and help the crumbs stick like magic.

3-In a large bowl, mix together the 1/2 cup of whole wheat Panko breadcrumbs, 1 tablespoon of fresh chopped thyme, 1 tablespoon of fresh minced parsley, 1/8 teaspoon of sea salt, and 1/8 teaspoon of black pepper for that herb-packed coating.

4-Coat each pork chop thoroughly with the breadcrumb mixture, pressing it on gently so it doesn’t fall off during cooking.

5-Heat an ovenproof skillet over medium-high heat, add the 1 tablespoon of olive oil, and swirl it around to coat the pan evenly.

6-Sauté the pork chops for 2 minutes on one side until they’re nicely golden brown, then flip them for an even sear.

7-Transfer the skillet to the oven and bake for about 8 minutes, or until the internal temperature hits 145 degrees Fahrenheit for juicy, perfect results.

8-Serve immediately with your favorite sides to enjoy that crisp texture at its best the whole process totals just 20 minutes!