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Moist, Perfect Pork Chops
Moist, Baked, Sage-Crusted Pork Chops
| Moist, Baked, Sage-Crusted Pork Chops |
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| 4 |
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boneless pork loin chops |
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| 1 cup |
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breadcrumbs |
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| 2 tbs |
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sage |
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| 2 tsp |
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lemon zest |
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| 1/4 tsp |
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salt |
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| 2 |
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eggs, well beaten |
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| 1/3 cup |
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flour |
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| 2 tbs |
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butter |
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| 2 tbs |
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olive oil |
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| 1 cup |
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freshly grated parmesan cheese |
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| 1 |
In a pie plate, mix the breadcrumbs, cheese, zest, sage and salt. Place the flour in a plastic bag, add the pork chops, and shake until well coated. Remove the chops from the bag and dip each one in the beaten eggs. Roll each chop in the breadcrumb mixture, pressing the coating well onto each one. Refrigerate for one hour to set the coating. (This holds well in the refrigerator overnight.) |
| 2 |
Pre-heat your oven to 375*. Melt the butter and olive oil together over medium-high heat in an oven-proof skillet. A cast iron pan works ideally here.) |
| 3 |
Add the chops, and sear, about 2 minutes per side. Transfer the pan with the chops into the pre-heated oven. Bake for 15-17 minutes, or until a meat thermometer inserted into the center of the pork registers 150*. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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1062.33 |
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| Calories From Fat (44%) |
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467.01 |
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% Daily Value |
| Total Fat 50.92g |
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78% |
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| Saturated Fat 19.29g |
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96% |
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| Cholesterol 418.49mg |
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139% |
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| Sodium 1614.72mg |
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67% |
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| Potassium 2207.62mg |
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63% |
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| Carbohydrates 29.39g |
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10% |
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| Dietary Fiber 2.01g |
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8% |
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| Sugar 2.21g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 27.39g |
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| Protein 114.97g |
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230% |
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| Cooking Tips |
| For a quick and easy elegant meal, coat the chops the night before, and while they bake the next day, fix your side dishes. Try fresh green beans, a tossed salad and cornbread for a true comfort meal. |
| | | Recipe formatted and exported by Living Cookbook |
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