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Parmesan-Sage Crusted Pork Chops
Makes 6 servings
*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
1Preheat oven to 425 degrees.
2Place 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.
3Melt 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.
4Add pork chops to skillet and cook until golden brown, 3 - 4 minutes per side. Turn chops carefully with spatula to protect coating.
5Transfer pork chops to non-stick baking pan and bake until done and outsides of chops are crisp, about 20 minutes.