Recipe by MissaLissa
"This easy pork chop dish has a crunchy and delicious coating made with Parmesan cheese, sage, and lemon peel."
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ground black pepper
egg, lightly beaten
Italian bread crumbs
grated Parmesan cheese
1 1/2 teaspoons
grated lemon zest
boneless pork chops
This is a solid recipe. I made these using a cast iron skillet - sear one side, flip and then the skillet goes into the 425 oven. Only cook to about 145 though and then allow to rest. "USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming."
I had 3 pork chops and based on other reviews, cut the breading mixture by 1/3 or so and still had plenty left over. I didn't have any lemons to zest, so I added a splash of lemon juice to the egg. Tasted all right, but had to cook quite a bit longer than suggested and ended up a bit dry. But that's why I don't cook pork; it's a pain to get right. Might try again if I get stupid and buy pork chops again, haha.
Great recipe! My husband loves breaded pork chops and this was perfect for dinner for two. It has a nice combination of flavors and is very simple to make. I followed the recipe exactly and baked them at 375 for 15 minutes vs. 425 to avoid dry pork. Overall, very tasty.
So easy and great tasting. Followed recipe except didn't have lemon zest. Will add to my favorites.
Easy and great tasting... excellent recipe! I've made this twice now and the only adjustment I make is to reduce the breadcrumb/cheese mixture by 2/3, since as written I throw away most of it because it makes too much.
So good my Parmesan cheese hating husband scarfed his pork chop right up and requested I not forget to make these again. That’s quite a tribute! I altered the recipe slightly so as to make it work better for me – first, I had boneless chops and found the stint in the oven unnecessary. A few minutes in the fry pan on each side was not only sufficient, it was perfect, tho’ I did de-glaze the pan with some white wine, allowing the chops some simmering time while it reduced. The chops were tender and juicy and the crumb coating stayed put. I added garlic powder to the salt and pepper seasoning, fearing fresh minced might burn during the sautéing. Finally, I used fresh, minced sage from my garden. The lemon zest was an unexpected and pleasant addition which I would not recommend omitting.
Very nice. I am currently following a strict low g.i. diet, so I left out the flour and the breadcrumbs, and they still came out great. Dipped the chops into just beaten egg, then the seasoned parmesan cheese. The lemon zest is an important lift, I think, to this - keeps it from feeling too heavy. Thanks for the great recipe that I was easily able to alter a bit for my low g.i. needs.
I loved adding a new option to cooking pork chops which usually end up losing their moisture along the way. Surprisingly, I used 1" thick Bone in Pork Chops and the results were a tender, flavorful meal. Additionally, if you happen to be a chef that imbibes libations from time to time, you can grate extra lemon zest and contribute part to a Martini Shaker and part to your Martini Glass. You can also use the lemon that was grated for the lemon juice needed for a wonderful, lemon drop Martini. 2/12/2013
* Percent Daily Values are based on a 2,000 calorie diet.
Parmesan Sage Pork Chops
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 260
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