I always make pork chops during my mother in law's visits and I wanted a new way to prepare them. I absolutely adore sage and so this recipe caught my eye right away. Oh my, was it good!!! The chops were juicy and so flavorful.
Baked Pork Chops with Parmesan-Sage Crust:
courtesy of epicurious.com
1 1/2 cups fresh breadcrumbs made from crustless French bread (I used prepared bread crumbs)
1 cup freshly grated Parmesan cheese
1 Tbsp. dried sage
1 tsp. grated lemon peel (I omitted)
2 large eggs
1/4 cup all purpose flour
4 center cut pork loin chops (about 1 inch thick)
2 Tbsp. butter
2 Tbsp. olive oil
Preheat oven to 425 degrees. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat both sides with breadcrumb mixture.
Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150 degrees, about 20 minutes.
Transfer chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.
