I love Sunday dinners because this is the one meal a week I remember that we eat dinner together. Usually Eric works late during the week, or I'm off at the gym during dinner time. So if there's one day of the week that we can enjoy dinner together, it's Sunday dinner. We had a busy day of shopping, checking out some furniture, and had a great late afternoon bike ride along the river banks here in the O.C. We had definitely worked up our appetites! The pork chops were easy to prepare, and I tenderized the meat a bit as well. The kitchen smelled heavenly of sage and butter, and I knew I had a hit when my husband started helping me setting up dinner. He was definitely excited & hungry for dinner! This is a recipe I'll be making in the future!
Baked Pork Chops with Parmesan Sage Crust
Source bon appétit, February 2001, Also seen on Made by Melissa & Alosha's Kitchen
1 1/2 cups fresh breadcrumbs made from crustless French bread *I used Italian breadcrumbs*
1 cup freshly grated Parmesan cheese (about 3 ounces)
1 tablespoon dried rubbed sage *I used fresh sage*
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick) *I used boneless*
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
Lemon wedges (optional)
Orange wedges (optional)
**1 teaspoon of garlic powder**
1. Preheat oven to 425°F.
2. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. **Added the garlic powder with the egg mixture.(
3. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess.
4. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
5. Melt butter with oil in heavy large cast iron skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side.
6. 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.
7. Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.