Wednesday, April 17, 2013

Baked Parmesan Coated Pork Chops

Baked Parmesan Coated Pork Chops

I like to buy pork tenderloin rather than pork chops, but sometimes because they are such a great deal that I can't pass them up. So I buy them and slice them into pork cutlets myself and save a ton of money over buying those that are already pre-cut and pre-packaged at the grocery store.

Parmesan Crusted Pork Cutlets

2 cups fresh breadcrumbs made from French bread without crust
1 cup freshly grated Kraft Parmesan cheese
1 tablespoon dried rubbed sage
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all purpose flour
4 boneless pork loin chops, each about 1 inch thick
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil

Preheat oven to 425 degrees. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.

Melt butter with oil in heavy large oven-proof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes

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