Baked Pork Chops with Parmesan-Sage Crust

Friday, November 6, 2009

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.

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

Main Meal

6 comments »

8 Responses to “Crockpot Chicken Tacos”

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Lee — August 5, 2009 at 1:03 pm

Thanks for posting the taco seasoning recipe. My husband and I make tacos all the time and were always buying those silly packets. Turns out we have all of the spices we need in our cupboard already! Looking forward to trying it!
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Libby Murphy — August 5, 2009 at 2:40 pm

Great idea. I tend to use the slow cooker more in cooler months, don’t know why, but I think I’ll try this – sure looks good.
Happy Twirls
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3

Jen — August 5, 2009 at 2:44 pm

A lot of people say that Libby, but I would argue that it’s even better in the summer because it doesn’t heat up your kitchen to cook dinner. We use ours about once a week.
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4

Ingrid — August 5, 2009 at 5:11 pm

Oh, man! That does look fantastic! I’m gonna give it a try as you were spot on with the 40clove garlic crockpot recipe!
~ingrid
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5

Ingrid — August 5, 2009 at 5:12 pm

Oops, congrats & good luck to your hubby!
~ingrid
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6

Ellie — August 5, 2009 at 6:31 pm

Yum – everything is better when you make it yourself – even taco seasoning!
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nutmegnanny — August 5, 2009 at 8:07 pm

I love crockpot cooking!
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Jigginjessica — August 6, 2009 at 1:27 am

This sounds really great! I am going to be using my crock pot a lot more as I get deeper into nursing school.

Also, did you get your new lens? That first picture is really great 🙂