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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
this sounds really good-will be trying this!
This looks so tasty and easy to make! I need to get a crockpot.
I made that recipe last week – and everyone loved it! I only wish I’d gotten pictures…..
This looks wonderful. Bookmarking right now! Thanks!
Oh, boy this looks wonderful! I love slow cooker recipes like this. What side did you serve with it? Just veggies?
~ingrid
Both your cranberry recipes look great. I am hoping Santa brings me a new crockpot for Christmas as my previous one was nuclear. This recipe looks so easy. I am not a pie fan so am thinking the cranberry apple dessert would be nice for hubby and I for Thanksgiving. Thank you for sharing!
Yep just some steamed veggies.
I made this over the weekend and it was delicious! Thanks for the posting!
I finally made this recipe after having it bookmarked forever. Thanks to Kelsey for reminding me about it – it was soooo good and it definitely hit the spot!!! Thanks Jen!
I make this every year for Christmas dinner 😀 We always go out for a fancy Christmas Eve dinner, and then we have a huge fancy Christmas Breakfast… by the time Christmas dinner comes around we are wiped out and not really in the mood to cook. This recipe is perfect because I can throw it all in the crock pot on Christmas Eve morning and pop in in the fridge. Then on Christmas day I put it on low and put wild rice in the rice cooker. My family always looks forward to it and we just love how delicious it is. I really wanted to let you know that this has been a tradition for us for about 3-4 years!! Thanks so much and Merry Christmas!!
beantownbaker — December 26th, 2013 @ 11:06 am
I love hearing stories like this! Family traditions are so heart warming during the holidays 🙂
Nice recipe – Thank you. I love slow cooker recipes. Have a Happy Weekend!