Herb-Crusted Pork Chops with Broccoli and Onions

Serves 4 Prep 25 Min Bake 25 Min

3 Tbs extra-virgin olive oil
1 1/2 cups (about 3 slices of bread pulsed in the food processor) fresh whole wheat bread crumbs
3 Tbs chopped flat leaf parsley
2 Tbs grated parmesan cheese
4 6oz 1" thick boneless center-cut pork loin chops
3 Tbs grainy mustard
1/4 cup red onion, thinly sliced
1 bunch broccoli, cut into florets
Salt and pepper

1. Preheat oven to 425. Place a greased rack on a foil-lined baking sheet. In a large nonstick skillet, heat 2 Tbs olive oil over medium-low heat. Add the breadcrumbs and toast, stirring for 6 to 8 minutes. Transfer to a bowl to cool; stir in parsley and cheese.

2. Brush the pork with the mustard and coat with the breadcrumb mixture. Arrange on the rack and bake until cooked through but still juicy, 20 to 25 minutes.

3. Meanwhile, in a clean skillet, heat the remaining 1 Tbs olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the broccoli, season with salt and pepper and toss. Add 1/2 cup water, cover and simmer, stirring occasionally, until crisp-tender, 2 to 3 minutes. Serve with chops.