Now that my kitchen is back to normal, well, is now a new and improved normal I can cook again. I seriously felt so stressed trying to cook in the construction zone that I goofed up the simplest of recipes! Needless to say my desire to cook went drastically downhill. But now I have a working kitchen again, so good dinner is back on the table!
And today I’m going to share the pork chop recipe that made me like pork chops with you. These Parmesan and Sage Pork Chops are so good! And this is coming from a gal who typically doesn’t like pork.
It’s the breading on these pork chops that really shines! The sage is so good, but it’s the bit of lemon zest that really sets it off. The two compliment each other so well! This recipe made me want to expand my pork chop horizon, but I keep coming back to this one! Perfect for a weeknight meal and so tasty!
- 1 tablespoons all-purpose flour
- 1 pinch salt
- 1 pinch ground black pepper
- 1 egg, lightly beaten
- 1/3 cup Italian bread crumbs
- 1/4 cup grated Parmesan cheese
- 3/4 teaspoons rubbed sage
- 1 lemon, zested
- 4 boneless pork chops
- 1 tablespoon olive oil
- 1 tablespoon butter
- Preheat oven to 425 degrees F . Lightly grease a 9 x 13-inch baking dish.
- Mix flour, salt, and ground pepper in a shallow dish. Beat egg in a shallow dish. Combine bread crumbs, Parmesan cheese, sage, and lemon zest in a shallow dish. Gently press pork into flour mixture to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs.
- Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.
- Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 145 degrees (10-15 minutes).
- Remove from oven and let rest for 3 minutes before serving.
This is a winner in my house. I hope it’s a winner in yours!
Are you a fan of the “other white meat”? Or is beef “what’s for dinner?” Or chicken? Even without a catchy slogan we eat a lot of chicken.