This is one of my favorite week night, somewhat easy to do after work meals. I am a fan of pork chops and you can buy them at such a great deal at Costco. I buy them and freeze them in small batches. On nights I want to cook with them, I put them in the fridge the night before to defrost.
These have an amazing flavor and form a great crust. I prefer to use boneless pork chops and usually use more oil and skip the butter.
Baked Pork Chops with Parmesan-Sage Crust
From Bon Appétit, February 2001
Yields 4 servings
Prep Time: 10 Minutes
Cook Time: 30 Minutes
1 1/2 Cup breadcrumbs, fresh or Panko
1 Cup cheese, parmesan, grated
1 Tbls sage, rubbed
1 tsp zest, lemon
2 Large egg, whole
1/4 Cup flour, all-purpose
4, 9-ozs pork chops, loin, bone-in or boneless-6-oz
2 Tbls butter
2 Tbls oil, olive
Preheat oven to 425 degrees. 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. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150 degrees, about 20 minutes.
Transfer chops to plates. Garnish with lemon wedges and orange wedges, and serve.