Parmesan Sage Pork Chops
This recipe is simple and it goes together nicely. Tender chops are encased with a crunchy coating.
This recipe is simple and it goes together nicely. Tender chops are encased with a crunchy coating.
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, not so much, I just tolerate them. He took one bite and exclaimed, "Mmmmmm!" When I get that reaction I know it's a keeper. I loved it too! The combination of the sage and lemon zest was just so fresh. Thanks to the reviewer who commented that the lemon zest enhanced the flavor, because I was tempted to skip this tiny amount as inconsequential. I went out and bought the lemon and boy, it was amazing. DON'T SKIP THE LEMON ZEST! It is subtle and absolutely worth it. I used fresh sage since I had some on hand, and fried the chops in the pan with about 1/4 inch of vegetable oil (no butter). I was worried that 425 degrees was too hot and would dry out the chops. Not to worry. Perfectly moist. By the way, my husband likes boneless, so I made him boneless chops and for myself bone-in. All came out to perfection. My husband couldn't stop remarking about these. Thanks for a simple and delicious recipe that I will look forward to eating!Read More
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 zest, garlic and pepper and maybe a sauce to go with it all.Read More
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, not so much, I just tolerate them. He took one bite and exclaimed, "Mmmmmm!" When I get that reaction I know it's a keeper. I loved it too! The combination of the sage and lemon zest was just so fresh. Thanks to the reviewer who commented that the lemon zest enhanced the flavor, because I was tempted to skip this tiny amount as inconsequential. I went out and bought the lemon and boy, it was amazing. DON'T SKIP THE LEMON ZEST! It is subtle and absolutely worth it. I used fresh sage since I had some on hand, and fried the chops in the pan with about 1/4 inch of vegetable oil (no butter). I was worried that 425 degrees was too hot and would dry out the chops. Not to worry. Perfectly moist. By the way, my husband likes boneless, so I made him boneless chops and for myself bone-in. All came out to perfection. My husband couldn't stop remarking about these. Thanks for a simple and delicious recipe that I will look forward to eating!
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 much oil your breading will be soggy and fall away from the meat. So, if you need to use it keep it really, really light.
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 baking dish.
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 shone through. I will definitely be making this recipe again.
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 perfect.
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 and lemon was lost in the large amount of breadcrumbs. The porkchops were juicy and I enjoyed this easy recipe. The flavors were something different for porkchops. I will definitely make these again but will decrease the amount of breadcrumbs.
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.
Awesome! tender, flavorful and delicious! I tend to stay away from breaded pork chops but wanted to try something new and without gravy. My DH was very apprehensive so I made some the way he likes them but when he tasted one of these he said he was putting his back. :) It's a winner! Thanks
Love this recipe! I have never made pork chops before and this recipe was amazing! BUT, i did substitute panko bread crumbs for regular and it came out with an amzing golden brown crust. I would also suggest having the baking dish already heated up so you maintain the crust you already created, otherwise it gets a little soggy since the dish itself is cold. Great Recipe! I will be making this one again!
We absolutely loved these! They were simple and quick for a weeknight meal. The lemon really is an important ingredient so don't omit it!! I thought it would be a little strange but it was perfect. I served mine with creole sweet potatoes and green beans. These pork chops have become a new favorite in our house.
I made a few changes based upon available ingredients and this recipe was a huge hit! I only had a little rubbed sage and I was making 8 pork chops. So I added rosemary seasoning mix to the sage thinking I like rosemary on pork. I think you can season these pork chops with herbs that you enjoy. I also didn't have lemon except sliced thin from a previous nights fish dinner. So to add the lemon, which is so key to this recipe I added fresh squeezed lemon juice (about 1/2 a lemon) to the egg dip. I didn't fry these as I don't like to fry for my family. I dipped all the pork chops and put them on a cookie sheet lined with parchment paper and placed them in a 425 degree oven until done. They browned nicely and had a great crispy coating. My family raved about them. Thanks for a great recipe.
This is the best pork chop recipe! I made it once and just returned to it again for dinner tonight. The combination of the sage and parmesan go perfectly. I recommend skipping the baking step and letting it cook right through in the skillet with a combination of olive oil and butter. You will yield the most yummy pork chop ever. My fiance said this is the only way he wants pork chops from now on!
Great recipe. Juicy & fork tender. Made exactly as written except used 'panko' bread instead of fresh crumbs, & 1 tsp of ground sage (I was out of ground sage). There was too much bread mixture for two chops, so next time I will cut the portion in half, or use four chops. I have a suggestion for reviewers who stated that the mixture doesn't stick to the chops. Cheese tends to clump up with the bread if mixed with a fork. Use your hands and crumble till really mixed and finely separated. After coating with egg, pat lots of the bread mixture into the chops with your hands. Let stand 5 minutes as stated. Two minutes in skillet on both sides browns them perfectly. Then I placed them in a baking dish sprayed with PAM cooking oil. I roasted another dish with cauliflower. The oven timing was perfect for both dishes & saved on energy. I baked at 415 degrees for 20 minutes and the chops were juicy and tender, and the cauliflower was beautifully browned. This is a delicious meal and a saver. My chops were large, so we had left overs for the next nights dinner. For those that like a lot of lemon....add more for flavor. You cannot go wrong with this recipe.
Fantastic!!! I skipped the skillet step and put them on a cookie sheet @375 for about 50 minutes. Really nice crunch and wonderful flavour. Don't skip the lemon, definately adds something in a very quiet way! (I didn't have have any plain sage, so used a bit of poultry seasoning)
This was outstanding! Prepared the breading exactly as described for 2-1 inch thick boneless porkchops and it made enough to do 4. The lemon zest is what makes it... every so mild, yet fresh and flavorfull. I did not bother heating the oven... just simmered them covered in the frying pan for about 15 minutes after browning. Moist, tender, and delicious with a brown, crispy crust. Will definitely make these again!
This was a nice twist on pork, we really enjoyed it! The only change I would make is to cut the bread crumb, parmesan and sage ingredients in half....there ere alot left over. *** Went well with a nice glass of Cab! Enjoy! :)
I added a few extra spices of my choice to a doubled recipe, just for added flavor. I didn't have any of this but my husband and kids seemed to like it. I liked that this was easy for me to throw together after a long day. NOTE: I used Kraft parmesan cheese, in the green canister.
These were amazing! I thought, hmm I have pork chops in the freezer, guess I'll try it... Well I was pleasantly surprised and I can't wait to make it again! My only suggestion: DON'T SKIP THE LEMON! The lemon peel definitely made the dish for me and without it I may not have been as blown away :)
The most tender pork chops I have ever made, we could cut them with a fork. The flavor was wonderful. I followed the recipe, I am not a creative cook. Best ever. Thanks
I found this to be very tasty. It would be even better in a mushroom sauce for further experimentation.
omG, this is simple and delicious. such a tasty, crispy crust.
This was very good. The only problem was the chops got a little oily during the baking.
These were excellent. Agree with other reviewers, the lemon zest is a must. I used seasoned flour, then egg but substituted Panko crumbs for the bread crumbs. Letting the chops sit a bit after using the crumbs makes them adhere better as well. Baked only about 20 minutes at350 as I was baking acorn squash. Chops were just right, very moist and flavorful,
very good and simple
These were just plane FANTASTIC! Everybody loved them, and I will be making them over and over again!
Made this last night. It reminded me of weiner schnitzel that I use to eat when I lived in Germany. I always follow the recipe to the letter the first time. The only difference is I cooked the chops in the oven on a rack so that the bottoms did not get soggy. I thought they were good, but they were not great. My significant other however thought they were great so we will be eating this again. We rate our meals on a rating of 1-10 - He gave this meal a 8.5...so it is on the rotation.
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 zest, garlic and pepper and maybe a sauce to go with it all.
This was good! I was out of Parmesan cheese so I chopped up some mozzarella instead. Also, didn't have a lemon peel so I threw some lemon pepper in there.
These were very good. I had to cook porkchops for dinner for my inlaws, I don't like pork, had never cooked pork before, and they RAVED about this dish. I used boneless chops, so I adjusted the cooking time, but otherwise followed the recipe as is. A+
I used my own homemade dry crumbs that I already seasoned with Italian Spices and used the hint to put them on a rack. I added the Parmesan Cheese and a some granulated garlic. Very moist in the middle and crunchy on outside. Did have to cook longer because I had tripled the number of servings. Will cook them again.
This recipe was a great find. I did have to adjust it a little, but worked well. I had pork chops marinading over night and didn't know how I was going to finish them. I took them out of the marinade, patted them dry, dredged them in seasoned flour, egged them and then breaded. I have a stove to oven skillet. Started the chops in the oil & butter on the stove, put the skillet in the oven at 350 until the chops were 160 degrees, turning them once. They were nicely browned, crisp on all sides and very juicy. These will be on our table in the future. I didn't have sage, I used seasoned salt and some garlic powder in the flour.
kevin and kids liked it. I was bored. maybe add jerk sauce next time
I've made this twice now and it's delicious. I find that the coating mix makes enough to coat 4+ boneless chops. I also like use panko crumbs or Italian seasoned bread crumbs.
Loved it! Have been looking for a reason to cook the sage I've been growing. For 4 - 1 inch thick, bone in, chops I used 3/4 c parm, zest of 1 lg lemon, 4 sage leaves chopped, 1/3 c. panko bread crumbs. It was a perfect combo, not too much bead crumbs, great lemon / sage flavor.
I gave this 5 stars b/c of the tenderness and how easy it was to prepare...the flavor would be a 3 1/2. I think it needed more lemon, more sage, more "something"!! I even threw in some red pepper.
This was a very moist and good tasting pork chop. I will be fixing this again and have shared it with friends.
Wow, this was seriously delicious. The breading is delectable. Mine took a little while longer to cook than the recipe called for, so my timing with my other dishes was off, but I'll know for next time!
SO YUMMY! I made this last night for dinner and ended up almost eating my husband's portion before he came home. I paired it with roasted potatoes and some veggies...so yummy. I didn't have lemon zest or rubbed sage so I used ground sage and I poured a capful of lemon juice into the egg mixture as well as into the pan when browning the chops. Worked lovely and had the best and slightest tang of the lemon juice.
As far as pork chops go, these were very good! Its hard to get pork chops tender, these were fairly tender considering they were baked on such a high heat. These had a real nice aroma baking and looked so good out of the oven, very crunchy. I tried this recipe on chicken and it wasnt as good. Definitely a keeper if you are a fan of chops!
Excellent!!!! I used thick cut pork chops and they were so moist and tender. I have made this with the pre-grated Parm and freshly grated parm, the freshly grated is the best.
I wish I could rate it 3.5. It was a very good base recipe, but I think the measurements were off, at least for me. I scaled this to make 8 chops, and when I was adding the bread crumbs, I just KNEW that it was way too much. I didn't add the full amount of cheese, either because it would have been a waste of good cheese. I also did not have lemon peel, so I used a bit of lemon pepper in the breadcrumb mixture. All in all it was super tasty. I just didn't like the waste in breading-- could have used about 1/2 as much.
LOVE THIS RECIPE! The chops come out crispy on the outside & juicy inside. Just make sure you really coat the pork chops well in bread crumbs & have extra butter & oil in hand to make the outside nice and crispy. Thanks for sharing!
These were delicious! Used plain bread crumbs, doubled the sage (accidently but it worked). Used boneless country ribs because that's all we had. They were so moist and tender. This is a keeper. Make sure you use fresh lemon peel (zest) because it really adds to the flavor. I had more like 6 servings. Tripled the flour but did not need to change the bread crumb mixture...it was more than enough for extra chops. If only making 2 chops you should scale the bread crumb mixture way down otherwise you will end up throwing most of it away. I would recommend using 1/2 cup bread crumbs, 1/3 cup Parmesan cheese but keep the 1 1/2 teaspoons lemon zest for 2 chops. Thank you Martha for a fabulous recipe!
I made these last night to rave reviews. I love that they don't require marinating, but come out tasty and moist. Followed recipe exactly - great as is.
kind of dry
Flavor is very very good.. its needs to be cooked on a lower temp for longer, so the chop is juicier, and then broiled at the very end for a couple of minutes, for the extra crispy top.. num num
I made this last night for my husband and we both loved it. I kept the recipe as is, but used boneless pork chops. After reading some of the reviews, I decided to use a cookie sheet. I covered the pan with foil and placed a rack on top of it (other reviews had stated that these tend to get a little soggy on the bottom), our meat was not soggy … it was supper crispy and delicious. By using foil on the bottom of the pan, the cleanup was a breeze. I will definitely make this again and again!
These were good but nothing special, I may try marinating the chops first and then using this breading method but over all there was nothing that actually made the meat very memorable it was just a flavored crust around an under-seasoned pork chop.
This was VERY tasty and actually had a light herby taste - really not what I was expecting from the title. I used fresh sage (because I have loads of it in the garden), dry bread crumbs, and boneless chops - cut 1 inch thick. The lemon flavor was terrific and I also would not skip it. The only thing I'll do different next time is use thinner cut chops or pound them thin and then I think they'd be over the top. Oh, and I also pan fried them and then used the oven safe fry pan to go directly into the oven. If I pound them thin, then I will omit the oven stage.
What a great dish! The crust tastes like a really well done sage stuffing. Yum! The pre-cooking in the butter/oil mix infuse a buttery taste in the chop. One mistake I made was to do this with really thick pork chops...I think this recipe would be best with a medium to think cut chop as you get more of the stuffing taste per bite and the chop will be cooked through in the time described. Regardless, this recipe deserves the full 5 stars because it was so darn good. This is definitely a keeper!
I really liked these and so did the whole family. thanks!
Despite our best efforts, the parmesan/bread crumbs didn't stick to the pork chop, and ended up falling off as it cooked.
These were absolutely fabulous! Hubby and all 4 kids (under age 5) loved it. Kids were still asking for more the next day!
Overall, pretty good - just not amazing. Used the electric skillet for a larger surface to cook on, reccomend using one.
I would have given 5 stars but the measurements are a bit off for the breading. I calculated for 8 servings and it said 3 cups of breading. I only used 1 1/2 cups and still tossed out some. As for the dish its self wonderful. The chops were very moist and tender. My family LOVED them. We will make again.
I liked these a lot, but I would add more sage to the breading. I used thick boneless chops for this recipe and baked them for about 30 minutes after browning, and I used fresh parmesan.
Loved this recipe. I used boneless pork chops and Italian Bread Crumbs. AND seriously, don't skip the lemon...it really did make the chops taste wonderful.
Pork chops have never been one of my best dishes -- until now. All of the good things other reviewers say is true. This recipe is a keeper -- and if you are missing an ingredient or two, it still comes out well. The comment about cutting back on the fat to brown the chops in is good. I used a non-stick skillet (one of God's real blessings) and just a touch of olive oil. The chops browned very nicely.
omg theses pork chops where incredible.
This was perfect just as written. It made more than enough breading for two chops. I was wishing I had two more. Just a suggestion for those who have trouble with the crust falling off, Let the meat sit for five minutes after breading and before frying. That will make the crust stay on. Thanks for this one, Martha.
Everything goes together perfectly!!! Delicious. Note to someone who hasn't tried it, I can get 6 small chops coated. I made this with light mashed sweet potatoes.
I made this for 10 pork chops. After reading the previous reviews, I only made the breadcrumbs/parmesan mix for 5 and had just enough. They were juicy and flavorful. Definitely will be making this again.
I made these in a pinch last week, and they're easy peasy and my family loved them so much that they asked me to make them again tonight!
I really like this receipe. It was pretty quick (I thought I would need to cook it longer than said but nope it was done) and easy. Better than Shake and Bake! As others said, don't skip the lemon peel. It seems like a small amount but really makes a difference. I think you could cut down on the number of bread crumbs for 2 chops. I used boneless pork chops and they were great!
Loved this recipe! It was quick, easy to make. I did add some sliced garlic cloves (about 4) to the oil before cooked the chops to flavor the oil. This was a big hit.
Awesome and easy to make. The mix of the sage and the lemon really added a nice tangy herbal flavor. This is what really made the chops good.
Very easy to make!!! Totally delicious!!
WOW!!! THIS IS ONE OF THE BEST RECIPES I'VE EVER USED. I prepared 4 chops so I doubled every ingredient & my family (and I) loved them. Like so many others, I didn't have any lemon peel, so I added lemon juice to the egg. My family agrees that these are my best pork chops yet. The recipe is so easy & not at all time consuming. Thanks for such a great hit with my family.
Delicious recipe, but way too much bread crumb mix. I cut it down by 2/3 (I only used 1/4 cup bread crumbs and so on...) and I still had extra after generously coating 2 chops.
Excellent. The flavors are very complimentary. Will do again~
These were ok. I used 3/4 cup panko bread crumbs, I guess that's not the same as soft bread crumbs? It was way too much breading even for 3 chops, and the parmesan/sage didn't come through. In the end it was more like a chicken-fried steak, and it could have used some gravy. Also took about 20 mins to cook. At least it was nice and moist!
really good- really easy!! If you use dry bread crumbs-- don't use as much!
Very good. So simple and easy!
Thank you for this recipe!!! It was amazing. Be sure to use grated and not shredded Parmesan as I mistakingly did. This recipe was amazing. My best pork chop recipe and definitely a keeper.
As per other reviews I used just a tablespoon or two of breadcrumbs. I liked the hint of lemon from the fresh lemon. They were good. I'd make them again.
I used 5 boneless, thin sliced pork chops. I doubled the recipe, but it was not necessary. I had too much bread crumb mixture. Next time I will use the suggested amount for 2 servings (for 5 chops). I also used 1 tablespoon lemon juice b/c I didn't have a lemon on hand. I added it to the egg. Next time, I will add at least another 1/2 tablespoon for more lemon flavor. After browning both sides, I placed in the oven for 10 min each side (20 min total). Everyone enjoyed it, but I look forward to making it again with these changes.
Yum doesn't event cut it! It was so great! I came home looking for something to dress up my pork chops and jumped onto All Recipes and found this one. I thought well, I have everything in the cupboard already so let me try it. Actually I didn't have the lemon but I just put a little lemon pepper in it instead. The cooking time was about 17 minutes for 4 thin bone in chops not the 10 min. but all else the same. I am not a great cook and this came out PERFECT and I got lots of praise from my husband. It will definately be made many times over now in my home. GREAT RECIPE!
Pork chop perfection! Followed recipe as written and it left me wanting more.
I just loved this recipe, I used the same exact ingredients only difference was my husband cooked this on the grill for me. The pork was so tender and had just the right amount of seasoned crust. Will certainly be making these again.
This is terrific! Wonderful blend of flavors; the lemon enhances the meat without taking over. The pork chops were very tender as well.
I was really looking forward to this and after reading all the great reviews I thought this would be a real winner - but, unfortunately I have to say that this was good but not fantastic. I can't say the coating added all that much taste. Myabe it's because my chops were really thick - over 1". I think this coating might be good on chicken but I'll not be making it again for pork. The quest for the great pork chop recipe continues...
This was some pretty good chops, I didn't brown it quite the way the recipe said. I just heated up the skillet and didn't use really any oil. I don't know if this was better or worse, but I can tell you it made some pretty good chops. The batter stayed on real well, no flaking off or sluffing off. The batter even stuck when being cut. The wife liked it also, about the only thing she said was more Parmesan cheese next time! The only down side was this did take quite a bit of time to prepare, but part of that might have been discovering I was out of break crumbs so I had to make my own on the spot.
I made this last night . Me and my husband just loved it. Will make again. :)
AMAZING RECIPE! I have never been a fan of pork chops (cooked in any way) and this recipe finally changed my mind. They were juicy and full of flavor. I served them with corn on the cobb and homemade mac & cheese, with a side salad. They would go great with ANYTHING! 5 star, will make again!
Absolutely delicious! Wouldn't change a thing! I didn't have enough bread crumbs, so I crunched up Ritz whole wheat crackers to add to them. Yummy!
So delicious! And super easy to make! Thank you, this will def. be a regular recipe. The flavors go so well together. I served these with stuffing and I used fresh sage in both the stuffing and pork chops....so fabulous!
Made these pork chops last night for the first time and loved them. I did not have sage so used thyme. I made six chops so needed to add more flour and and an additional egg. But bread crumbs were more than needed so you do not need to double on that. I used half bread crumbs and half panko crumbs. Looked and tasted great. Used oven thermometer to reach 160 deg. Came out perfect. Would definitely make this again.
I really liked this recipe. I didn't have any lemon peel, so I just poured a little lemon juice in the mix to get a little lemon taste and it worked fine. I used this on cheap pork chops and it really dolled them up. We will make this again for sure.
I really liked this recipe. It sounds so simple, but the addition of the cheese with the lemon zest really makes a simple dish taste not-so-simple. One thing I did this last time is I put a few slices of hard-crusted bread and put them in the freezer so that I could grate them and make my own bread crumbs. I also didn't have a lemon, but had lemon juice so I just added a few drops of lemon juice onto the bread crumb mixture. I also didn't have sage and the combo of parsley and rosemary tasted amazing as well. This is a great recipe as-is, but is also a good "base" recipe to jump off of.
"Absolutely fan - fricken - tasmal" according to my husband for whom I made these pork chops for dinner. Really good recipe and highly recommended.
PERFECT, wouldn't change a thing!
Crunchy on the outside and moist on the inside. It was great with so little preperation time. My kind of cooking. I will make it again!!
I used boneless pork chops (about 3/4 - 1 inch thick) and all of the ingredients. However, instead of rubbed sage, I used 1 teaspoon ground sage. (I would like to of had a little more "zing", so next time I actually might use more lemon zest or at least put lemon juice on top of the chops just prior to baking). I followed the browning instructions but I only baked them for 10 mins. In the end, these were so juicey and it is another allrecipes.com recipe I will use again
My husband loves pork chops but I couldn't stand them...until NOW! Great, easy, and super delicious recipe that the whole family loves! I use 4 boneless chops and I don't have to double the coating ingredients...it's plenty.
Never wrote a review on here although I like to cook. These were fantastic. Followed recipe except used panko breadcrumbs. Delicious. Thanks for sharing.