Baked Pork Chops with Parmesan-Sage Crust

Ingredients for Baked Pork Chops with Parmesan-Sage Crust

• 170g fresh breadcrumbs made from crustless French bread

• 120g freshly grated Parmesan cheese (about 90g )

• 1 tablespoon dried rubbed sage

• 1 teaspoon grated lemon peel

• 2 large eggs

• 30g plain flour

• 4 bone-in centre-cut pork loin chops (each about 1 inch thick)

• 2 tablespoons (1/4 stick) butter

• 2 tablespoons olive oil

• Lemon wedges (optional)

• Orange wedges (optional)

How to make Baked Pork Chops with Parmesan-Sage Crust

Preheat oven to 218°C. 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 with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 66°C, about 20 minutes.

Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.