Ready in 20 minutes
These savory pork chops come out juicy, tender, and are complimented wonderfully by the parmesan, sage and garlic. This great dish can stand alone without needing a sauce or gravy to flavor it...and makes an easy dinner in less than an hour.
"I made this last night - the only issue I had was that my chops were too thick and the outside was dark brown before the inside was cooked. I would recommend using thin cut pork chops to avoid this! I simplified the first step by mixing in the sage, thyme, and some garlic salt (I used this instead of cooking up garlic in the oil and then throwing it away) with the parmesan cheese instead of rubbing it on separately... I don't feel that the end result was any less tasty. With my modifications the recipe should be even quicker and easier for the next time I make it!"- Intelegantblonde
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Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow dish.
Pat the pork chops dry with paper towels. Combine salt, pepper, sage, and thyme, and sprinkle generously over both sides of chops, pressing seasonings into meat with your fingers. Bread pork chops one at a time. Dredge seasoned chops in Parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of chops in egg mixture, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.)
Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees F. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.
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sarahanaruk 1 weeks agoReally good! I used it on chicken though because we didn't have any pork chops. Fabulous flavor!
beans12345 3 weeks agoGot everyone in my house to eat every bite on their plate, so tender and juicy, a must keep recipee!
TiLT40 1 month agoThis was an awesome recipe. I couldn't get the pork cooked without burning the crust so I finished it off in the oven.
kristibear 1 month agoThis recipe came out delicious! I didn't make any changes. My husband absolutely loved it. Paired it with steamed asparagus.
schr1ama 1 month ago6 year old approved!
TimKoster 1 month ago
jphosler 2 months agoI love this dish. I've made this exact recipe several times. I've also made gluten free bread crumbs out of crackers and the result is wonderful
skroseberg 2 months agoA family favorite. Most delicious!
martinlegrand 2 months ago
audabc 2 months agoThese are a regular at our house and my personal favorite! Love the herbs with the breading!
jessi4395 2 months agoAlways have good reviews when this is made!!
Millmooo 3 months agoLovely! ;)
Jlee37 3 months ago
debbiecon 3 months agoThis turned out wonderful. I will for sure be making this again.
megmason 3 months agoOne of our new go to favorites! Fantastic flavor.
crazy_cat_lady 3 months agoI tried this 'true to recipe' and the first two were burnt on the bottom... I'm still gonna keep the recipe and it is a FAVE in the house, but the next time I make it, I'm gonna tweak it... ;-)
Lynett1992 4 months agoI loved it. Completely delicious :D
Lyleaberto 4 months agoAll I can say is AWESOME!!! Thank you for posting this recipe :-)
Wendy720 5 months agoLove the flavor of the crust. It wasn't soggy at all.
cleversea 5 months agoEasy to prepare and tastes delicious. So good. I added to my favorites. This will be a regular.