Baked Pork Chops With Parmesan Sage Crust |
|
 |
Prep Time: 10 Minutes Cook Time: 24 Minutes |
Ready In: 34 Minutes Servings: 4 |
|
Found this recipe on the internet but cannot recall what site, sorry. Ingredients:
1 1/2 cups fresh breadcrumbs, made from crustless french bread |
1 cup parmesan cheese (freshly grated, about 3 ounces) |
1 tablespoon sage (dried and rubbed) |
1 teaspoon lemon peel, grated |
2 large eggs |
1/4 cup all-purpose flour |
4 pork loin chops (each about 1 inch thick, bone-in center-cut or i used boneless) |
2 tablespoons butter |
2 tablespoons olive oil |
lemon wedge (optional) |
orange wedge (optional) |
Directions:
1. 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.
2. 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.
3. Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.
|
|