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Recipes

Baked Pork Chops with Parmesan-Sage Crust

By Clifford A WrightPhotography by Mark Thomas

5.0

(6)

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Recipe information

  • Yield

    Makes 4 Servings

Ingredients

1

1/2 cups fresh breadcrumbs made from crustless French bread

1

cup freshly grated Parmesan cheese (about 3 ounces)

1

tablespoon dried rubbed sage

1

teaspoon grated lemon peel

2

large eggs

1

/4 cup all purpose flour

4

bone-in center-cut pork loin chops (each about 1 inch thick)

2

tablespoons (1/4 stick) butter

2

tablespoons olive oil

Lemon wedges (optional)

Orange wedges (optional)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 425°F. 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 on both sides with breadcrumb mixture.

    Step 2

    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°F, about 20 minutes.

    Step 3

    Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

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