Serve this over white rice and you will have a satisfying meal. You can serve this for a casual dinner with family and friends, or even for a fancy business dinner. You can’t go wrong with this because it’s classic pork chop—just with a little twist. It is amazingly good! All of those flavors coating the pork are just too irresistible not to notice. It’s one flavorful dinner that you wouldn’t mind eating again and again for days most especially if you are a meat lover like me.
I’ve had it just a couple of days ago and I couldn’t wait to have it again for a meal!
Ingredients
1 1⁄2 cups Progresso breadcrumbs
1 cup Sargento grated parmesan cheese
1 tablespoon McCormick dried rubbed sage
1 teaspoon grated lemon rind
2 large Eggland’s eggs, whisked
1⁄4 cup Gold Medal all-purpose flour, seasoned with
salt and pepper
4 Tyson pork chops, about 1″ thick
1⁄8-1⁄4 cup Land O Lakes butter
2 tablespoons Bertolli olive oil
Instructions
Preheat oven to 425F.
Combine bread crumbs, grated parmesan cheese, dried rubbed sage and grated lemon peel in a bowl.
On a plate, put flour seasoned with salt and pepper. In another, deep dish, whisk the eggs lightly.
Coat chops with flour, then drench in egg, and finally dip in bread crumb mixture.
Melt butter and olive oil in an oven-proof skillet.
Brown chops until golden.
Transfer to oven and bake until meat thermometer says 150 degrees, about 20 minutes.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: Serve with a glass of red wine.
this simply sounds delicious. Its a must cook for our family. Thank you