Folks, let’s talk about pork chops. I have to say, I’m quite guilty of not giving them the credit they deserve. I can’t tell you how many times I’ve overlooked pork chops as an option for something lean and high in protein. Quite honestly, I always thought of them as a nuisance. I thought of them as meat that took way too long to cook and if not prepared properly, extremely bland. Boy, I was wrong! Although, I do recommend looking for ways to flavor and intensify the chops because they still in fact are bland if you don’t season them properly. These pork chops took me a half hour to make, TOTAL.
Baked Pork Chops
- 1 1/2 lbs pork chops
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 2 tsp sage freshly chopped or dry rubbed
- 1 egg beaten
- 1/2 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 tsp garlic powder
- 2 tbsp lemon zest
- 1 tsp salt
- 1 tsp black pepper
- 1. Preheat oven to 425 degrees Fahrenheit and beat an egg in a wide shallow bowl.
- Mix all the dry ingredients and lemon zest in another wide shallow bowl.
- Rinse the pork chops and pat dry with a paper towel, then dip them on both sides into the beaten egg.
- Immediately press pork chops into the bread crumb mixture on both sides, then give them a slight shake to remove excess crumbs.
- In a frying pan, heat the butter and olive oil on medium-high heat until the fats begin to sizzle.
- Sear the chops on both sides for about a 1 1/2 or until they appear golden brown.
- Bake the chops in the oven for 12 minutes, or until they reach 160 degrees in temperature. Let them set for 5 minutes before serving with a lemon wedge and your favorite sides.