Serve these parmesan pork chops 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 classic pork chop recipe with a little twist. I don’t know about you guys but pork chops haven’t always been my fave food. I need them to be dressed up a bit and the sage and parm did just that!
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 flour, seasoned with
salt and pepper
4 Tyson pork chops, about 1 inch thick (can use bone in or out ones)
1⁄8-1⁄4 cup Land O Lakes butter
2 tablespoons Bertolli olive oil
Instructions
Preheat oven to 425F degrees.
Mix in bowl, bread crumbs, grated parmesan cheese, dried rubbed sage and grated lemon peel.
Then, on a plate put flour seasoned with salt and pepper; coat chops with flour.
Dip in egg.
Then 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.
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Quick Tip: Serve with a glass of red wine.