| | Baked Pork Chops w/Parmesan Sage Crust 1 1/2 cups of fresh breadcrumbs
1 cup of freshly grated Parmesan cheese
1 tablespoon of dried rubbed sage
1 teaspoon of grated lemon peel
2 large eggs
1/4 cup of all purpose flour
4 bone in center cut pork loin chops, about 1 inch thick
2 tablespoons of butter
2 tablespoons of olive oil
Lemon wedges, optional
Orange wedges, optional |
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Preheat the oven to 425ºF. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk the eggs in medium bowl to blend. Place the flour on a 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 the 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 150ºF. about 20 minutes. Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve. Serves 4 |
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