Parmesan Sage Pork Chops

Parmesan Sage Pork Chops

159
MissaLissa 1

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

40 m servings 527 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 1342 mg
  • 54%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

159
  1. 210 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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 ...

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 b...

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

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 w...

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 be...

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 seasone...

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, flavor...

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

This was really delicious cooked exactly as written. The lemon zest gives it a great flavor. I reserved some of the bread crumb mixture because it seemed like far too much (and it was) and use...