I tend to buy more pork tenderloin than pork chops, but sometimes they are a such a great deal that I can’t pass them up. Since I have maybe 2 or 3 go-to recipes for pork chops, I am always on the look-out for new ways to prepare them. This particular recipe resulted in a very delicious and moist pork chop that was a big hit at dinner time.
Baked Pork Chops with Parmesan Sage Crust
- 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) (I used boneless)
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons olive oil
- Lemon wedges (optional)
- Orange wedges (optional)
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.
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.
Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.
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