Baked Pork Chops with Parmesan-Sage Crust

 

1 1/2
cups fresh bread crumbs made with crust less French bread
1
cup freshly grated Parmesan cheese (about 3 ounces)
1
tablespoon dried rubbed sage
1
teaspoon grated lemon peel
2
large eggs
1/4
cup all purpose flour
4
bone-in center cut pork chops (each about 1 inch thick)
2
tablespoons butter
2
tablespoons olive oil
Lemon Wedges
Orange Wedges
 

 

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 pork chops to plates.  Garnish with lemon wedges and orange wedges, if desired, and serve. 

 

Serves 4.