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Parmesan-Sage Crusted Pork Chops
Ingredients
| * | 1/2 cup flour |
| * | null Salt, pepper and garlic salt, to taste |
| * | 2 large eggs |
| * | 1 1/2 cups Italian-seasoned breadcrumbs |
| * | 1 cup freshly-grated Parmesan-Reggiano cheese |
| * | 1 tbls. dried rubbed sage |
| * | 2 tbls. butter or margarine |
| * | 2 tbls. olive oil |
| * | 6 center-cut pork loin chops, trimmed of fat |
Instructions
| 1 | Preheat oven to 425 degrees. |
| 2 | Place flour on a plate and season with salt, pepper and garlic salt. Separately, whisk eggs in a shallow bowl or pie plate. Mix breadcrumbs, cheese and sage in another shallow bowl or pie plate. |
| 3 | Melt butter and oil in large non-stick skillet. Coat pork chops on both sides with flour; shake off excess, dip chops into egg and then coat on both sides in the breadcrumb mixture, pressing to adhere. |
| 4 | Add pork chops to skillet and cook until golden brown, 3 - 4 minutes per side. Turn chops carefully with spatula to protect coating. |
| 5 | Transfer pork chops to non-stick baking pan and bake until done and outsides of chops are crisp, about 20 minutes. |