Moist, Perfect Pork Chops

Moist, Baked, Sage-Crusted Pork Chops
	4   boneless pork loin chops   1 cup    breadcrumbs   2 tbs    sage   2 tsp    lemon zest   1/4 tsp    salt   2   eggs, well beaten   1/3 cup    flour   2 tbs    butter   2 tbs    olive oil   1 cup    freshly grated parmesan cheese     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*.   Servings: 4    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.           Amount Per Serving       Calories   1062.33   Calories From Fat (44%)   467.01       % Daily Value Total Fat 50.92g   78%   Saturated Fat 19.29g   96%   Cholesterol 418.49mg   139%   Sodium 1614.72mg   67%   Potassium 2207.62mg   63%   Carbohydrates 29.39g   10%   Dietary Fiber 2.01g   8%   Sugar 2.21g       Sugar Alcohols 0.00g       Net Carbohydrates 27.39g       Protein 114.97g   230%      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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