Parmesan Sage Pork Chops Recipe - Allrecipes.com
Parmesan Sage Pork Chops Recipe
  • READY IN 40 mins

Parmesan Sage Pork Chops

Recipe by  

"This easy pork chop dish has a crunchy and delicious coating made with Parmesan cheese, sage, and lemon peel."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
ADVERTISEMENT
  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 7x11-inch baking dish.
  2. Mix flour, salt, and ground pepper in a shallow dish. Combine bread crumbs, Parmesan cheese, sage, and lemon peel in a shallow dish. Gently press pork into flour mixture to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack.
  3. Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.
  4. Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

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."

 
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.

 
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.

 
Jun 27, 2012

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

 
Jul 10, 2013

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.

 
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.

 
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.

 
Feb 12, 2013

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

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

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.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Mistakenly Zesty Pork Chops

Baked pork chops in a zippy, accidentally delicious sauce.

Golden Pork Chops

See how to make seasoned pork chops baked in a savory mushroom sauce.

Marinated Baked Pork Chops

See how to make simple, saucy baked pork chops.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States