Baked Pork Chops with Parmesan-Sage Crust

Hubby and I love pork. Even though it’s very easy to overcook it, when you get it right, it’s amazing. I don’t often make anything like this, but I’m glad I did. It’s amazing. I double coated the pork with the bread crumbs because I like thicker breading. I also used Panko bread crumbs because I prefer the texture they provide. It’s far more crunchy than regular bread crumbs.

You could definitely play with the flavors in the breading. The sage and parmesan was delicious, so I’d say start with that and the second, third, or fourth time you make it, try a different flavor profile. I know we’ll be making this again and again.

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Baked Pork Chops with Parmesan-Sage Crust

Ingredients:

1 1/2 cups fresh breadcrumbs made from crustless French bread - I used Panko bread crumbs
1 cup freshly grated Parmesan (or Parmigiano-Reggiano)
1 tablespoon dried rubbed sage (or 2 to 3 tablespoons minced fresh sage leaves)
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick)

2 tablespoons butter
2 tablespoons olive oil
Lemon wedges (optional)
Orange wedges (optional)

Directions:

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.

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 (I double coated them - flour/egg/breadcrumbs/egg/breadcrumbs). Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.

Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

Recipe from Alosha's Kitchen - originally from bon appétit, February 2001

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6 Responses to “BBQ Chicken Pizza Sticks”

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    1
    nutmegnanny — February 15, 2010 at 3:05 pm

    These look great! I just recently broke down and tried BBQ chicken pizza. It’s delicious! I should give this recipe a try this week. I know my boyfriend would love it.

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    2
    Joanne — February 15, 2010 at 7:27 pm

    My favorite pizza place when I lived in Boston was Sicilia’s…I love their stuffed pizza. It was always our go-to on Superbowl Sunday.

    I, like you, only eat pizza sparingly now though and its typically homemade. there are just so many good toppings you can put on homemade pizza that you can’t find in pizza places (sweet potatoes?). This bbq chicken pizza looks delicious!

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    3
    Julie — February 16, 2010 at 1:36 am

    That’s sounds great any way you serve it up.

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    4
    CB — February 16, 2010 at 4:15 am

    Whoa whoa whoa!!? You’re NOT a pizza person? How are we friends? I think we need to break up. HA HA! BBQ pizza sticks sounds awesome. I’m definitely starring for next party. Yum!

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    5
    Jen — February 16, 2010 at 4:21 am

    I blame it on my stomach issues CB. Plus, I ate enough pizza in college to last a life time!

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    6
    yumventures — February 16, 2010 at 1:53 pm

    They sound great! I always love new ways to serve old favorites =)

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