Monday, January 12, 2009

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.


Kristen said...

I Looooooove pork chops. These sound delicious!

Jenny said...

This sounds like a winner Ron, thanks for suggesting it to me.

melissa said...

That's pretty funny about Recipezaar. Yeah, it's from an old bon appetit and I swiped it off epicurious, where of course many recipes from BA and Gourmet are reprinted.

I left the orange slices out of mine and just put a lemon wedge on the side. It's not like these things need much - they're so good on their own. This is something to make again and again, as you well know. :)

Appreciate the link back, and I really dig your page!

Mom2Coy said...

if i have thick cut pork chops should i cook a tad longer in the oven?