Parmesan Sage Pork Chops Recipe

5 2 3
Publisher Photo

Parmesan Sage Pork Chops Recipe

Read Reviews
5 2 3
Publisher Photo
This recipe is simple and it goes together nicely. Tender chops are encased with a crunchy coating.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 3/4 cup soft bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1-1/2 teaspoons rubbed sage
  • 1/2 teaspoon grated lemon peel
  • 1 egg, lightly beaten
  • 2 bone-in pork loin chops (about 6 ounces each)
  • 1 tablespoon olive or vegetable oil
  • 1 tablespoon butter or margarine

Directions

In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture. Let stand for 5 minutes.
In a skillet, brown chops in oil and butter for 2 minutes on each side. Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 425° for 10-15 minutes or until juices run clear and a meat thermometer reads 160°. Yield: 2 servings.
Originally published as Parmesan Sage Pork Chops in Cooking for One or Two Cookbook 2003, p189

Nutritional Facts

1 each: 401 calories, 25g fat (11g saturated fat), 174mg cholesterol, 875mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 27g protein.

  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 3/4 cup soft bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1-1/2 teaspoons rubbed sage
  • 1/2 teaspoon grated lemon peel
  • 1 egg, lightly beaten
  • 2 bone-in pork loin chops (about 6 ounces each)
  • 1 tablespoon olive or vegetable oil
  • 1 tablespoon butter or margarine
  1. In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture. Let stand for 5 minutes.
  2. In a skillet, brown chops in oil and butter for 2 minutes on each side. Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 425° for 10-15 minutes or until juices run clear and a meat thermometer reads 160°. Yield: 2 servings.
Originally published as Parmesan Sage Pork Chops in Cooking for One or Two Cookbook 2003, p189

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forParmesan Sage Pork Chops

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
slye10001000 User ID: 5787172 238124
Reviewed Nov. 26, 2015

"This is delicious! Everyone loves it! Definitely a keeper."

MY REVIEW
pscholz1 User ID: 2527871 155922
Reviewed Jan. 11, 2011

"I came across this recipe a year ago and have made it many times. My boys love it and I double the recipe to feed my family. I also substitute dried italian bread crumbs for the soft bread crumbs."

Loading Image