Baked Sage Parmesan Crusted Pork Chops

I don't know about you, but it can be difficult to get a nice juicy, properly cooked pork chop. Therefore, try this recipe. Follow the baking instructions exactly and see what I mean. The
secret is although you sear them, you then bake them, so they stay moist and delicious.

I first posted this recipe on Recipezaar about five years ago. I believe my original source was Bon Apetit. After about 4 years and tons of great comments on the recipe, Recipezaar wrote me and said someone else had posted a similar recipe a few months earlier than I did, and deleted my posting. LOL

Since I now have a blog, here it is again. I made it for dinner this weekend and it's as good as ever.

That being said, I must give credit to Alosha's Kitchen who has a similar recipe on her site, and even adds orange accents. I read her post and it reminded me of my recipe.

Ingredients and Method:

• 1 cup breadcrumbs (I use Japanese Panko crumbs usually)
• 1 cup grated parmesan cheese
• 1 tablespoon sage
• 2 teaspoons lemon juice
• 1 large egg, whisked
• 1/4 cup flour, seasoned with salt and pepper.
  
• 2 pork chops, boneless (Pork Loin Chops are best I think)
• 1/8-1/4 cup butter
• 2 tablespoons olive oil

1. preheat oven to 425F degrees.
2. mix in bowl, bread crumbs, grated parmesan cheese, and dried sage.
3. then, on a plate put flour seasoned with salt and pepper, and coat chops with flour.
4. dip in beaten egg and lemon juice. (The flour and egg form a coating that will make the crumbs stick)
   
5. then dip in bread crumb mixture. Bread heavily, and press crumbs into flesh.
   
6. melt butter and olive oil in a oven-proof/cast iron skillet.
7. brown chops till golden over medium heat, about 4 minutes per side.
8. transfer to oven and bake about 25 minutes. Don't overcook! It will continue to cook for a few minutes after being removed from the oven.

Enjoy!