1/4 cup all purpose flour
1 tsp garlic powder
1/2 tsp celery seed
1/4 tsp cayenne
salt and pepper
1 large egg
1 TBSP Dijon mustard
1 1/2 cups panko breadcrumbs
1/2 cup fresh parsley (or cilantro) - chopped
1/4 cup grated parmesan
2 tsp olive oil
4 1 inch bone in pork chops
Preheat oven to 425. Line a rimmed cooking sheet with foil and place a rack on top.
On a plate combine the flour, garlic powder, celery seed, cayenne and about 1/4 tsp each of salt and pepper. On a second plate combine breadcrumbs, parsley, parmesan and oil. In a third shallow dish whisk together egg and mustard.
Coat each pork chop in flour mixture and then in egg mixture. Then coat each in breadcrumb mixture, pressing it gently to adhere. Place on prepared rack.
Roast the chops about 20 minutes - flipping once if desired - or until cooked through. Let rest 5 minutes before serving.
*When I made this recipe I forgot to preheat the oven. So I cooked chops in olive oil in a pan over high heat for about 3 minutes on each side, then placed them under the broiler for about 6 minutes. Turned out fantastic!
Flour - all purpose gluten free flour
Garlic powder - omit
Egg - in this instance you can replace with 3/4 cup non dairy milk
Breadcrumbs - EnerG breadcrumbs or homemade GF breadcrumbs
Parmesan - omit