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.
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.
