Parmesan Sage Pork Chops 06-Sep-2011
Baked pork chops coated in parmesan, flour, and breadcrumbs.
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- Dash pepper
- 1-1/2 cups soft bread crumbs
- 1 cup grated Parmesan cheese
- 1 tablespoon rubbed sage
- 1 teaspoon grated lemon peel
- 2 eggs, lightly beaten
- 4 pork loin chops
- 2 tablespoons olive or vegetable oil
- 2 tablespoons butter or margarine
Heat oven to 425°F.
In a shallow dish, combine the flour, salt and pepper.
In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel.
Place lightly beaten egg in shallow bowl.
Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture. Let stand for 5 minutes.
In a skillet, brown chops in oil and butter for 2 minutes on each side.
Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.
Bake, uncovered, at 425°F for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F.