Baked Pork Chops

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.

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