4 thin cut pork chops 2 Tbsp Dijon mustard ½ cup panko bread crumbs 2 Tbsp Weber^® Steak & Chop^® Seasoning 1 tsp Tone’s^® Dried Parsley 1 Tbsp extra virgin olive oil

1. Rub mustard evenly over pork chops. Combine panko, Weber^® Steak & Chop Seasoning and Tone’s^® Dried Parsley in a bowl. Dredge pork chops in panko mixture.

2. Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add pork chops to pan; sauté 3 to 5 minutes on each side, depending on thickness of chop. Cook until internal temperature reaches 145º.

Roasted Garlic and Herb Butter

1. Combine all ingredients.

2. Place the seasoned butter on a small sheet of parchment or waxed paper, and form a 1-inch diameter log. Roll the parchment paper around the butter and refrigerate.

3. Place a small pat of the herb butter on pork chop before serving.

4. Can also be used on baked potatoes, steaks, bread and vegetables.