Parmesan Sage Pork Chops Recipe

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Most Helpful Positive Review

Jun 17, 2012

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."

—Baking Nana

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Most Helpful Critical Review

Dec 17, 2012

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.

—SAMJJ

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68 Ratings

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Nov 14, 2012

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.

—Jillian

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Jun 27, 2012

So easy and great tasting. Followed recipe except didn't have lemon zest. Will add to my favorites.

—MikeBellatty

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Oct 24, 2012

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.

—RONNASTEFAN

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Oct 12, 2012

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.

—kellinwood

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Aug 20, 2012

Very very good This recipe is a keeper. Everyone liked it very much.

—Patty

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Oct 11, 2012

This was our dinner tonight; it was so delicious!! My hubby said he loved the mix of flavors and the breading mixture was light and stayed nice & crispy. I have a hard time making something that he truely loves, as he is an amateur gourmet chef himself and does most of the cooking in our house. This one is a keeper. The lemon zest, sage and parmasean cheese in the breading was very flavorful!

—Janice K

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Nutrition

Calories
527 kcal
26%

Carbohydrates
37.7 g
12%

Cholesterol
168 mg
56%

Fat
28.9 g
44%

Fiber
2.1 g
8%

Protein
28.6 g
57%

Sodium
1342 mg
54%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Parmesan Sage Pork Chops

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 527
Calories from Fat: 260

% Daily Value *
Total Fat 28.9g 44 %
Saturated Fat 10.8g 54 %
Cholesterol 168mg 56 %
Sodium 1342mg 54 %
** Potassium 226mg 6 %
Total Carbohydrates 37.7g 12 %
Dietary Fiber 2.1g 8 %
Protein 28.6g 57 %
** Sugars 1.9g
Vitamin A 8 %
Vitamin C 2 %
Calcium 40 %
Iron 38 %
** Thiamin 55 %
** Niacin 63 %
** Vitamin B6 21 %
** Magnesium 9 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.