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.

2 large pork chops
3 tbs olive oil
2 tbs butter
2 tsp dry sage
1/2 cup Italian style bread crumbs,
1/2 cup grated Parmesan cheese
2 tsp garlic powder
zest of 1 lemon
1 tsp salt
1 egg, beaten

1. Preheat oven to 425 degrees Fahrenheit and beat an egg in a wide shallow bowl
2. Pombine all the dry ingredients and lemon zest in another wide shallow bowl and mix them with a fork
3. Rinse the pork chops and pat dry with a paper towel, then dip them on both sides into the beaten egg
4. Immediately press them into the bread crumb mixture on both sides, then give them a slight shake to get   the excess crumbs off
5. In a non-stick skillet, heat the butter and olive oil on medium heat until a drop of water makes it sizzle
6. Sear the chops on both sides for about a minute or until they appear golden and toasted
7. Place them in a baking dish coated with non-stick spray
8. Bake the chops in the oven for 12 minutes, or until they reach 160 degrees in temperature

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