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Preheat oven to 400 degrees.
Combine bread crumbs, parsley, lemon zest, garlic and salt in a bowl.
Brush both sides of the pork chops with mustard and dredge in bread
crumb mixture. For best results, chill breaded chops for at least 30
minutes before sauteing.
Heat oil in a skillet over medium-high, add chops, and saute on one
side until golden brown, about 4-5 minutes. Turn chops over (be
careful not to scrape the breading off as you flip) and cook 3-4 more
minutes, then transfer to oven.
Roast until chops are cooked through and reach an internal temp of 145
degrees, about 5-7 minutes. Transfer to a plate and rest for 5 minutes
before serving.
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