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!"
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.
melissak88 2m agoSimply AWESOME!
charrondavis 5m ago
tanimags 10m agoThis dish was labour intensive to prepare but worth every minute. I browned the chops in the pan and finished them in the oven. Don't forget the lemon and parsley at the end. The flavours were delicious!
chantellosejo 10m agoSimply scrumptious!
slumdee8 10m agoDelicious. I will make this again and again.
one_knight4u 11m agoVery flavorful, pork turned out very juicy, Just wasnt a show stopping, earth moving flavor for me to rate as a 5, but i would make it again.
BrittDilller 11m agoThe only way I'll eat pork chops now! This recipe is used at least two times per month in my household. Everyone begs me for them!
Jlee37 11m ago
BronwenO 1y agoI love this recipe. The parmesan adds a great twist. These chops are delicious.
mavaughn 1y ago