Parmesan-Sage Baked Pork Chops |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Savory, crunchy and so juicy! These are a favorite around our house. My husband loves them with parmesan garlic mashed potatos. This recipe is based on one from Feb. 2001 bon appetit, although I simplified it for busy moms. I also usually use 1/2 grated Ramano and 1/2 grated parmesan. Ingredients:
1 1/2 cups plain breadcrumbs |
1 cup grated parmesan cheese |
3 tablespoons sage |
1 teaspoon grated lemon peel (optional, but really good) |
2 large eggs |
1/4 cup flour |
1 dash salt & pepper |
4 bone-in center-cut pork chops |
2 tablespoons butter |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 425. Mix breadcrumbs, cheese, sage and lemon peel in a pie plate or shallow bowl and set aside. Beat eggs in a medium bowl and set aside. Place flour on a plate and season with salt and pepper. Coat pork chops on both sides with flour. Dip pork chops into eggs, then coat on both sides with breadcrumb mixture.
2. In heavy large OVENPROOF skillet, melt butter over medium heat. Add pork chops to skillet and cook until golden brown (about 2 minutes per side). Place skillet into oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150 F (about 20 minutes - less for boneless).
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