June 20, 2003

Pork Chops with Parmesan-Sage Crust

Hadn't done anything new with pork chops in a while (except for that very delicious Smoked Maple Chipotle Finishing Sauce), so last night I went hunting for a different taste... (And, yes, once again I adjusted measurements and so forth slightly; no surprise.)

Baked Pork Chops with Parmesan-Sage Crust
from Bon Appétit February 2001

3/4 cup fresh breadcrumbs
1/2 cup freshly grated Parmesan
1/2 TBSP dried sage
1/2 tsp grated lemon peel
1 large egg
3 boneless center-cut pork chops
2 TBSP butter
2 TBSP oil

Preaheat oven to 425 degrees. Mix breadcrumbs, cheese, sage, and lemon peel in a flat dish. Whisk egg in a small bowl. Season pork chops with salt and pepper as desired. Dredge pork chops in flour and shake off excess. Dip in egg, then coat generously with breadcrumb mixture.

Melt butter and oil in skillet over medium-high heat. Add pork chops and cook until golden brown - about two minutes per side. Transfer pork to oven and cook approximately 20 minutes (or until meat thermometer reads 150 degrees).

Plate and garnish with lemon and/or orange wedges, if desired. Serve immediately.

Posted by Jennifer at June 20, 2003 10:28 AM

I can't believe I haven't commented on this yet!

A very tasty dish, with the flavor of the Parmesan cheese really shining through (which means it requires quality cheese), and just a hint of sage and lemon. This is a winner.

Posted by: Michael at February 9, 2009 9:53 PM
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