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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 and 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 until golden.8
Transfer to oven and bake until 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
There were no leftovers :S
From: anonymous23
On Jun 16, 2009
These are very good pork chops. My chops were still partially frozen when I put them in the pan and cooked through very nicely after browning and baking 25 minutes. I saved the breadcrumbs (in the freezer) to make this again--there really were a lot of breadcrumbs! Thanks for a great recipe, Donna! Edited to add: this has become my go-to recipe for pork chops.
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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