Baked Pork Chops With Parmesan-Sage Crust
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
56
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Rubbed Sage (dried)1 tsp
Lemon Peel (grated)2 large
Egg1 cup
All-Purpose Flour2 tbsps
Butter (1/4 stick)2 tbsps
Olive OilDirections:
1
Preheat oven to 425°F
2
Mix breadcrumbs, cheese, sage and lemon peel in pie dish
3
Whisk eggs in medium bowl to blend
4
Place flour on plate; season generously with salt and pepper
5
Coat pork chops on both sides with flour; shake off excess
6
Dip chops into eggs, then coat on both sides with breadcrumb mixture
7
Melt butter with oil in heavy large ovenproof skillet over medium-high heat
8
Add pork chops to skillet and cook until golden brown, about 2 minutes per side
9
Transfer skillet with pork to oven
10
Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes
11
Preheat oven to 425°F
12
Mix breadcrumbs, cheese, sage and lemon peel in pie dish
13
Whisk eggs in medium bowl to blend
14
Place flour on plate; season generously with salt and pepper
15
Coat pork chops on both sides with flour; shake off excess
16
Dip chops into eggs, then coat on both sides with breadcrumb mixture
17
Melt butter with oil in heavy large ovenproof skillet over medium-high heat
18
Add pork chops to skillet and cook until golden brown, about 2 minutes per side
19
Transfer skillet with pork to oven
20
Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes
21
Transfer pork chops to plates
22
Garnish with lemon wedges and orange wedges, if desired, and serve
23
Transfer pork chops to plates
24
Garnish with lemon wedges and orange wedges, if desired, and serve