Baked Pork Chops With Parmesan Sage Crust Recipe

Name: Baked Pork Chops With Parmesan Sage Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups fresh breadcrumbs, made from crustless French bread; 1 cup parmesan cheese (freshly grated, about 3 ounces); 1 tablespoon sage (dried and rubbed); 1 teaspoon lemon peel, grated; 2 large eggs; ¼ cup all-purpose flour; 4 pork loin chops (each about 1 inch thick, bone-in center-cut or I used boneless); 2 tablespoons butter; 2 tablespoons olive oil; lemon wedge (optional); orange wedge (optional)

Servings: persons

1 ½ cups fresh breadcrumbs, made from crustless French bread
1 cup parmesan cheese (freshly grated, about 3 ounces)
1 tablespoon sage (dried and rubbed)
1 teaspoon lemon peel, grated
2 large eggs
¼ cup all-purpose flour
4 pork loin chops (each about 1 inch thick, bone-in center-cut or I used boneless)
2 tablespoons butter
2 tablespoons olive oil
lemon wedge (optional)
orange wedge (optional)

1
Preheat oven to 425F Mix breadcrumbs, cheese, sage and lemon peel in pie dish.
2
Whisk eggs in medium bowl to blend.
3
Place flour on plate; season generously with salt and pepper.
4
Coat pork chops on both sides with flour; shake off excess.
5
Dip chops into eggs, then coat on both sides with breadcrumb mixture.
6
Melt butter with oil in heavy large ovenproof skillet over medium-high heat.
7
Add pork chops to skillet and cook until golden brown, about 2 minutes per side.
8
Transfer skillet with pork to oven.
9
Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150F, about 20 minutes.
10
Transfer pork chops to plates.
11
Garnish with lemon wedges and orange wedges, if desired, and serve.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups fresh breadcrumbs, made from crustless French bread, 1 cup parmesan cheese (freshly grated, about 3 ounces), 1 tablespoon sage (dried and rubbed), 1 teaspoon lemon peel, grated, and more.

Yes, Baked Pork Chops With Parmesan Sage Crust falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Pork Chops With Parmesan Sage Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions