The coating on these simple pork chops is comprised of Parmesan cheese, sage, and lemon peel and is crisp and delectable.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
Ingredients
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 pinch ground black pepper
- 1 egg, lightly beaten
- ¾ cup Italian bread crumbs
- ½ cup grated Parmesan cheese
- 1 ½ teaspoons rubbed sage
- ½ teaspoon grated lemon zest
- 2 boneless pork chops
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 7×11-inch baking dish.
- Mix flour, salt, and pepper in a shallow dish. Place beaten egg in another shallow dish. Combine bread crumbs, Parmesan, sage, and lemon zest in a third shallow dish. Gently press a pork chop into flour mixture to coat, then shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven’t stuck can fall away. Place breaded pork chop onto a plate while breading the remaining pork chop; do not stack.
- Heat olive oil and butter in a large skillet over medium heat. Brown pork chops for about 4 minutes per side, then transfer to the prepared baking dish.
- Bake in the preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C),
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount consumed will vary.
Nutrition Facts
| Calories | 527 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 155 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 11 g |
| Sodium | 1342 mg |
| Sugars | 2 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Really liked the flavor. They were crunchy on the outside but juicy on the inside. I had 4 small to med boneless chops. The only thing I changed was I used 1/4 tsp dried lemon peel instead of zest, repeated the egg and breadcrumb step to give them a little extra coating since there was quite a bit left over. Still had plenty loftover so as others said could cut back on amount of the breadcrumb mix. Cooked them 375 for 25 min. Came out perfect
I’ve made this multiple times. Very good recipe. I’ll give you a little extra goodness….I’d use the pan I browned and cooked it in, add a little garlic, some butter, (cook garlic in butter slightly)add cream, a little splash of white cooking wine, and black pepper. Use it as a little sauce over chops.
Awesome recipe. Used small, thick cuts and turned out so juicy and tender, very flavorful!
Outstanding recipe! No changes needed! Will be in the rotation for sure!
Fantastic! They were tender and delicious!
Excellent!
These were a hit!!! I took Jillian’s advice and did 375 instead of 425, and I did 25 mins instead of 15. Sooooo tender and juicy! I also did 3 mins searing on each side instead of 4.
The chops were crispy and tasty. I didn’t have lemon zest so I did without. I will save this recipe for anytime I want breaded, baked chops. Absolutely yummy and moist. Great recipe.
4.5 stars. I enjoyed the lemon peel and sage combination. I finished the chops in the pan, I didn’t transfer to the oven and they turned out fine. I used fresh sage and deglazed the pan with a little white wine. The only change I would make is to use less bread crumbs and Parmesan, there was too much and it was a waste of ingredients (and I made 3 large chops). I plan to make this recipe again.
Loved this recipe! Pork chops were juicy and tender and delicious! Made it according to the recipe and it was perfect. Husband and son loved them.
Very nice. I removed it from the skillet to cool on a plate. Then drained the skillet, added a little chicken broth to deglaze the pan. Once it reduced by half, I added a splash of lemon juice and whisked in two tablespoons of butter and drizzled it over each chop after platting.
Really yummy, used a cast iron skillet like another reviewer advised. Family loved it.
Excellent. Lemon was a nice added flavour. Definitely make again. I made as is but cut back on volume of breading mix and had enough for 6 large 1/4” pork chops
Absolutely delicious!! I prefer the taste of sage so next time I would probably do double the amount of sage and lemon zest. And I would probably squeeze a little lemon juice on top. I served it with cinnamon sugar sweet potato medallions to off balance the savory and it was delicious. Can’t wait to use the left over chops for breakfast in the morning with a friend egg.
I made this. Cooked it at 375 and I used olive oil mayo instead of eggs and I forgot the lemon zest. But it was delicious.
This was a winner. My family loved it and gobbled it up. I got lots of compliments. Even from my husband who is extremely picky! Fairly easy to make too.
Used a single pan for both putting a crust on it and in the oven. Otherwise just as stated. . . oh except I pulled out at about 154.
Delicious! And pretty easy.. paired mine with rosemary parm polenta, and dusted fresh veggies. All dusted with fresh grated nutmeg. This is a keeper
Easy and fantastic! My née go to chop recipe. The only change I made was I used spicy bread crumbs because that was all I had
Really loved this recipe!! My husband likes pork chips but I’m not really a fan. This one’s a keeper! Loved the combination of Parmesan, lemon zest and sage. Pulls this recipe together. And it’s easy to make too!
I’ve made this a couple of times now. We love it. We pan fry for 3 minutes on each side, 30 seconds on the edges then bake for 10 minutes. This is for a thick cut. Comes out perfect!