Parmesan sage pork chops

Dinner tonight, May 27, 2015
Juicy and delicious way to serve pork chops, serve with black- or green beens and a big salad
2 serving
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • Dash pepper
  • ¾ cup soft bread crumbs
  • ½ cup grated Parmesan cheese
  • 1 ½ teaspoons rubbed sage
  • ½ teaspoon grated lemon peel
  • 1 egg, lightly beaten
  • 2 bone-in pork loin chops
  • 1 tablespoon olive or vegetable oil
  • 1 tablespoon butter or margarine
1) In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture. Let stand for 5 minutes.
In a skillet, brown chops in oil and butter for 2 minutes on each side. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 425 degrees F for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F.

Nutritional notes:
Calories per serving 527
Carbs per serving 37.7g
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