1-Diving into making herb crusted pork cutlets: is easier than you might think, and it’ll have you feeling like a kitchen pro in no time. Start by preheating your oven to 450 degrees Fahrenheit to get that perfect sear and bake combo. This method keeps the pork juicy inside while crisping up the outside just right.

2-First: rub 2 tablespoons of Dijon mustard evenly over the pork chops to create a sticky base for the herbs. In a bowl, mix 1/2 cup of whole wheat Panko breadcrumbs with 1 tablespoon each of fresh chopped thyme and minced parsley, plus 1/8 teaspoon each of sea salt and pepper. Coat the pork chops thoroughly in this mixture for that flavorful crust.

3-Next: heat a large ovenproof skillet over medium-high heat and add 1 tablespoon of olive oil, swirling to coat the pan. Sauté the pork chops for 2 minutes until they’re golden on one side, then flip them. Pop the skillet into the oven and bake for about 8 minutes, or until the pork hits 145 degrees Fahrenheit inside. Let it rest a bit before serving to lock in those juices trust me, it’s worth the wait.