New this month
Get the Allrecipes magazine

Parmesan Sage Pork Chops

"This recipe is simple and it goes together nicely. Tender chops are encased with a crunchy coating."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings
Original recipe yields 2 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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, in the preheated oven for 10 to 15 minutes or until juices run clear and a meat thermometer reads 145 degrees F (63 degrees C).

Reviews

Read all reviews 420
  1. 589 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I never thought I'd say this about any pork chop recipe, but...HOLY COW!!! This is worth every five star review it's gotten. I make pork chops every week because my husband likes them. Me, no...

Most helpful critical review

Allrecipes.com is great for baking recipes but I often find the 5-star entrees very bland for our tastes. Rubbed sage has no taste. I will use fresh sage next time. I will also add more lemon...

Most helpful
Most positive
Least positive
Newest

I never thought I'd say this about any pork chop recipe, but...HOLY COW!!! This is worth every five star review it's gotten. I make pork chops every week because my husband likes them. Me, no...

I really liked the flavors of this recipe. However, when you use thick porkchops you really dont need alot of oil to brown and bake them. Porkchops are naturally greasy. So, therefore u use to m...

These were great! I made six for three people and they were gone in a flash! The only thing I would change would be to use a roasting pan next time. They were not crispy on the bottom using a ba...

Thank you, Martha for sharing this recipe! It was absolutely scrumptious! I didn't have any lemons for lemon zest, so I used lemon-pepper seasoning. The brightness of the lemon flavor still s...

We really enjoyed the flavors of this recipe. I followed the directions exactly and ended up with delicious, moist, and tender chops. I made 3 boneless chops and the amounts listed were perfec...

Loved this recipe. Chops were tender and juicy. I used panko breadcrumbs, and Italian seasoning instead of the sage and lemon. Very easy.

This recipe was very good. We didn't have pork chops, so we used pork tenderloin that was cut to 1/2" pieces. worked just as well. Would use the tenderloin again. Good recipe!

For some reason, I didn't quite get the full flavor of the sage and lemon. For me, it seemed like 3/4 cup of breadcrumbs was a lot for the two porkchops I had. I think the flavor of the sage a...

These were good. Just when you wondered why the lemon peel was in there, you'd taste it. Needed to be cooked longer than 15 minutes. I went a little over 20 and it was fine.