I was looking for an interesting recipe for pork chops. I came across this one tonight. It was AMAZING! My husband loved it. I’m not a big pork chop eater, I may change my mind after tonight. I couldn’t believe how tender and juicy the meat was. Most times when I prepare pork chops they are a little dry or just plain boring. The lemon zest in this dish makes the meal. Do not skip! I actually added more that the recipe called for. Feel free to do what you want…but don’t leave out the lemon zest. No Bull these are the best pork chops! TO MAKE SOFT BREAD CRUMBS PUT FRESH BREAD IN YOUR FOOD PROCESSOR ANMD PULSE! If you decide to use dry bread crumbs I would suggest using only 3/4 to 1 cup. Fresh bread crumbs are preferred.
PARMESAN SAGE PORK CHOPS
1/4 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups soft bread crumbs
1 cup grated Parmesan cheese
1 tablespoon rubbed sage
1 teaspoon grated lemon peel
2 egg, lightly beaten
4 bone-in pork loin chops
2 tablespoons olive or vegetable oil
2 tablespoons butter or margarine
1. 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 egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture. Let stand for 5 minutes.
2. In a skillet, brown chops in oil and butter for 2 minutes on each side. Transfer to broiler pan. Bake, uncovered, at 425 degrees F for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F.