This easy pork chop dish has a crunchy and delicious coating made with Parmesan cheese, sage, and lemon peel.

MissaLissa
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 7x11-inch baking dish.

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  • Mix flour, salt, and ground pepper in a shallow dish. Combine bread crumbs, Parmesan cheese, sage, and lemon peel in a shallow dish. Gently press pork into flour mixture to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack.

  • Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.

  • Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

527 calories; 28.9 g total fat; 155 mg cholesterol; 1342 mg sodium. 37.7 g carbohydrates; 28.6 g protein; Full Nutrition

Reviews (320)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/17/2012
This is a solid recipe. I made these using a cast iron skillet - sear one side, flip and then the skillet goes into the 425 oven. Only cook to about 145 though and then allow to rest. "USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming." Read More
(106)

Most helpful critical review

Rating: 3 stars
12/17/2012
I had 3 pork chops and based on other reviews cut the breading mixture by 1/3 or so and still had plenty left over. I didn't have any lemons to zest so I added a splash of lemon juice to the egg. Tasted all right but had to cook quite a bit longer than suggested and ended up a bit dry. But that's why I don't cook pork; it's a pain to get right. Might try again if I get stupid and buy pork chops again haha. Read More
(4)
434 Ratings
  • 5 star values: 291
  • 4 star values: 124
  • 3 star values: 17
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
06/17/2012
This is a solid recipe. I made these using a cast iron skillet - sear one side, flip and then the skillet goes into the 425 oven. Only cook to about 145 though and then allow to rest. "USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming." Read More
(106)
Rating: 4 stars
06/17/2012
This is a solid recipe. I made these using a cast iron skillet - sear one side, flip and then the skillet goes into the 425 oven. Only cook to about 145 though and then allow to rest. "USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming." Read More
(106)
Rating: 5 stars
11/14/2012
Great recipe! My husband loves breaded pork chops and this was perfect for dinner for two. It has a nice combination of flavors and is very simple to make. I followed the recipe exactly and baked them at 375 for 15 minutes vs. 425 to avoid dry pork. Overall, very tasty. Read More
(90)
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Rating: 5 stars
06/27/2012
So easy and great tasting. Followed recipe except didn't have lemon zest. Will add to my favorites. Read More
(52)
Rating: 4 stars
07/11/2013
So good my Parmesan cheese hating husband scarfed his pork chop right up and requested I not forget to make these again. That’s quite a tribute! I altered the recipe slightly so as to make it work better for me – first, I had boneless chops and found the stint in the oven unnecessary. A few minutes in the fry pan on each side was not only sufficient, it was perfect, tho’ I did de-glaze the pan with some white wine, allowing the chops some simmering time while it reduced. The chops were tender and juicy and the crumb coating stayed put. I added garlic powder to the salt and pepper seasoning, fearing fresh minced might burn during the sautéing. Finally, I used fresh, minced sage from my garden. The lemon zest was an unexpected and pleasant addition which I would not recommend omitting. Read More
(43)
Rating: 5 stars
10/12/2012
Easy and great tasting... excellent recipe! I've made this twice now and the only adjustment I make is to reduce the breadcrumb/cheese mixture by 2/3 since as written I throw away most of it because it makes too much. Read More
(30)
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Rating: 5 stars
10/25/2012
Very nice. I am currently following a strict low g.i. diet, so I left out the flour and the breadcrumbs, and they still came out great. Dipped the chops into just beaten egg, then the seasoned parmesan cheese. The lemon zest is an important lift, I think, to this - keeps it from feeling too heavy. Thanks for the great recipe that I was easily able to alter a bit for my low g.i. needs. Read More
(30)
Rating: 4 stars
02/12/2013
I loved adding a new option to cooking pork chops which usually end up losing their moisture along the way. Surprisingly I used 1" thick Bone in Pork Chops and the results were a tender flavorful meal. Additionally if you happen to be a chef that imbibes libations from time to time you can grate extra lemon zest and contribute part to a Martini Shaker and part to your Martini Glass. You can also use the lemon that was grated for the lemon juice needed for a wonderful lemon drop Martini. 2/12/2013 Read More
(28)
Rating: 5 stars
06/23/2013
This was really delicious cooked exactly as written. The lemon zest gives it a great flavor. I reserved some of the bread crumb mixture because it seemed like far too much (and it was) and used it to coat some lightly oiled zucchini rounds which I baked. The taste was incredible. Also served with artichokes with some wasabi mayonnaise. We are excited to have this again thanks for sharing. Read More
(16)
Rating: 5 stars
11/21/2014
this as amazing!! do not leave out the lemon - really adds to the flavor of this dish. I cooked them at 375 for 15-20 min in the oven after browning. The most juicy pork chop I have ever had. two thumbs up from my pork chop hating husband as well. served with green beans and rice pilaf. fantastic!! cannot wait to make again. as other reviewers stated - the bread crumb mixture makes A LOT so maybe half the bread crumbs are needed for only two chops. baking tip - I have a small rack I put in a baking dish and put the chops on that when in the oven that way both sides stay crispy Read More
(11)
Rating: 3 stars
12/17/2012
I had 3 pork chops and based on other reviews cut the breading mixture by 1/3 or so and still had plenty left over. I didn't have any lemons to zest so I added a splash of lemon juice to the egg. Tasted all right but had to cook quite a bit longer than suggested and ended up a bit dry. But that's why I don't cook pork; it's a pain to get right. Might try again if I get stupid and buy pork chops again haha. Read More
(4)