Baked Pork Chops with Parmesan-Sage Crust

 Ingredients:

1 1/2 cups fresh breadcrumbs made from crustless 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 center-cut pork loin chops (each about 1 inch thick)

2 tablespoons (1/4 stick) butter

2 tablespoons olive oil

Lemon wedges

 

 

Preparation:

Preheat oven to 425°F.

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. (FEB = Flour, Egg, Breadcrumbs)

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°F, about 20 minutes.

Garnish with lemon wedges and serve.