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Baked Pork Chops with Parmesan-Sage Crust Recipe

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This recipe for Baked Pork Chops with Parmesan-Sage Crust, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Dalton
Added: Saturday, May 27, 2006


1 1/2c. fresh breadcrumbs
1c. freshly grated Parmesan or Romano cheese
1T. dried rubbed sage
1 tsp. grated lemon peel
2 large eggs
1/4c. all-purpose flour
4 bone-in center-cut pork loin chops (about 1 in. thick)
2T. butter
2T. olive oil

Lemon or orange wedges (optional)

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.
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 to oven. Bake until chops are crisp on the outside and meat thermometer inserted into pork registers 150, about 20 minutes.
Transfer chops to plates. Garnish with lemon and/or orange wedges, and serve. Serves 4.




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