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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (226g) Recipe makes 4 servings The following items or measurements are not included below: 1 lemons, rind of |
||
| Calories 669 | ||
| Calories from Fat 347 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 38.6g | 59% | |
| Saturated Fat 15.1g | 75% | |
| Monounsaturated Fat 16.2g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 218mg | 72% | |
| Sodium 822mg | 34% | |
| Potassium 531mg | 15% | |
| Total Carbohydrate 36.6g | 12% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 3.0g | ||
| Protein 41.6g | 83% | |
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Ingredients
- 1 1/2 cups breadcrumbs (I use Progresso garlic and herb)
- 1 cup grated parmesan cheese
- 1 tablespoon dried rubbed sage
- 1 lemon, rind of, teaspoon grated
- 2 large eggs, whisked
- 1/4 cup flour, seasoned with
- salt and pepper
- 4 pork chops, about 1 inch thick (can use bone in or out ones)
- 1/8-1/4 cup butter
- 2 tablespoons olive oil
Directions
1
preheat oven to 425F degrees.2
mix in bowl, bread crumbs, grated parmesan cheese, dried rubbed sage, grated lemon peel.3
then, on a plate put flour seasoned with salt and pepper, coat chops with flour.4
dip in egg.5
then dip in bread crumb mixture.6
melt butter and olive oil in a oven-proof skillet.7
brown chops till golden.8
transfer to oven and bake till meat thermometer says 150 degrees, about 20 minutes.
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- Course > Main Dish
- Main Ingredient > Meat > Pork
- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: LizbethGrace
On Sep 24, 2008
WOW! These were so good! I loved the zip of the lemon zest. What a nice combination of flavours. Thank you for posting this, I'll be using it again for sure!
From: Mary K. W.
On Sep 4, 2008
Very, very good recipe. The combination of flavors is great and by cooking in the oven really retains moisture and makes the chops very tender. I used smaller chops and needed to reduce the amount of coating mixture. Definitely something I'll be making again.
From: Bev
On Mar 26, 2002
I made this wonderful recipe for my husband tonight and he said they have to be the best pork chops he has ever tasted! I did everything exactly like the recipe called for and used Progresso Italian Style Bread Crumbs. Thanks for the recipe, Donna! I will definitly make this many, many more times!
From: Lorac
On Mar 2, 2002
I love sage with pork. The sage, parmesan, and herb breadcrumb breading was perfect. I didn't have a lemon so I sprinkled lemon juice on the pork before baking. It's great to make a dish that can stand alone without needing a sauce or gravy to flavor it. Yummy!
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