Baked Pork Chops with Parmesan Sage Crust

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.

Source: Epicurious.com, as seen on Alosha’s Kitchen.

You may also like:

• Pork Milanese
• Parmesan Crusted Pork Chops

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