Saturday, February 19, 2011

Parmesan Sage Pork Chops

Rockin' Saturday night.  Pork Chops.  Sweet.

2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
3/4 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 teaspoons rubbed sage
1/2 teaspoon grated lemon peel
1 egg, lightly beaten
2 bone-in pork loin chops
1 tablespoon olive or vegetable oil
1 tablespoon 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 a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 425 degrees F for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F.

Cook's notes.  
The coating totally sticks to the chops in the browning process.  I was happily surprised. 
You could use less bread crumbs/cheese.  It's enough for like 8 chops.
I would add a little more lemon zest and maybe even take the lemon and squeeze it into the egg wash.
We would add one more herb next - maybe rosemary because we love it so.  Tarragon would also be good. 
It was fantabulous.  Served with long grain rice, green beans and salad.
And of course wine. 

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