Wednesday, September 16, 2009

Gimme Some Pig!

When my cousin was little she would often ask if she could have "pig" for dinner. She loved "pig" in most any variety, ham, tenderloin, chops, etc. I must say I too feel her affinity for the illustrious pig. In fact, here is one of my favorite pork recipes.

Baked Pork Chops with Parmesan-Sage Crust
Adapated from Bon Appetit Magazine

1 1/2 C breadcrumbs (fresh or premade)
1 C freshly grated Parmesan cheese (about 3 ounces)
1 Tbsp dried rubbed sage
1 tsp grated lemon peel
2 lg eggs
1/4 C all purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick)
2 Tbsp butter
2 Tbsp olive oil

Preheat oven to 425°F. 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 150°F, about 20 minutes.

These chops turn out so tender and juicy. I prefer to serve them with homemade macaroni-and-cheese and haricots verts.