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 »

19 Responses to “Chocolate Bacon Cupcakes with Caramel Frosting”

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Megan — January 13, 2011 at 5:06 pm

I’ll take any leftovers! They sound amazing. I keep saying dessert recipes with bacon and bookmarking them, but I haven’t tried any yet. Adding this one to the list now too. 🙂
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ann — January 13, 2011 at 5:07 pm

These look so terrific. I love the flavor combinations!
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Blog is the New Black — January 13, 2011 at 5:08 pm

I’m intrigued!
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KV — January 13, 2011 at 5:46 pm

interesting! I have a recipe for chocolate bacon fudge or maybe pb bacon fudge but I’m afraid to try it
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Rachel @ Baked by Rachel — January 13, 2011 at 6:01 pm

The frosting sounds amazing. I honestly still can’t bring myself to get behind bacon in desserts. Maybe someday I’ll try a bacon cupcake if I’m given one though. 🙂 I can only resist so long.
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Jennifer — January 13, 2011 at 6:08 pm

YUM! These look so good! I haven’t tried the bacon / sweet combo yet, but I’m sure I would love it!
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Fun and Fearless in Beantown — January 13, 2011 at 6:13 pm

This looks delicious but I’ve got to ask….what is a pirate party?
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Jen — January 13, 2011 at 6:21 pm

Fun and Fearless – It’s exactly like it sounds… Everyone dresses up as a pirate (or something related – Hubby and I went as Treasure maps last year). They even hire this guy who looks like Captain Jack Sparrow to come and there’s a prize for best costume. One of the best parties of the year!
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Cupcake Activist — January 13, 2011 at 8:48 pm

Sounds great! The problem I’ve seen with bacon is that sometimes it is chewy in cupcakes. That’s not good. I like that this recipe says to cook until crispy. Extra crispy for me!
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Laura and Alex — January 13, 2011 at 9:11 pm

My favorite candy bar is bacon chocolate!!! I can’t wait to try this 🙂
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Carrie — January 13, 2011 at 9:13 pm

Wow, those look and sound amazing!
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Shannon — January 13, 2011 at 9:42 pm

oh yum. after putting bacon in last years cookies this might need to be next 🙂
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Corrine — January 13, 2011 at 9:56 pm

I’m so curious to try bacon in baked goods, but do you think turkey bacon would work?
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Jen — January 13, 2011 at 10:08 pm

Corrine – I’m sure turkey bacon would work if you could get it nice and crispy. I’ve heard that if the bacon isn’t super crispy, it has a really weird chewy texture in baked goods.
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Corrine — January 14, 2011 at 2:11 am

Thanks Jen! I’m going to give it a try!
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Evan Thomas — January 14, 2011 at 2:28 pm

This has just about everything that I would want to go together. Awesome recipe!
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Medifast Coupons — January 14, 2011 at 4:10 pm

This is certianly a unqiue mixture of tastes and textures, but it comes together nicely. Definatly a must try!
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darcyeats — January 14, 2011 at 6:22 pm

Chocolate..caramel…bacon…PERFECTION.
I am infatuated with the perfect smoky/salty addition of bacon into sweet baked goods. So delicious. Of course, I’m kind of a fan of adding bacon into just about anything.
Great pics, def wanna try these out!
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kitchenmisfit — January 16, 2011 at 1:01 am

Sorry the cupcakes didn’t turn out like you wanted. Have you ever tried the bacon/chocolate cupcake at Cherry Bomb Bakery in Brighton? They are fantastic!