Baked Pork Chops with Parmesan-Sage Crust

Baked Pork Chops with Parmesan-Sage Crust
adapted slightly from bon appétit, February 2001


1 1/2 cups fresh breadcrumbs
1 cup freshly grated Parmigiano-Reggiano
2 to 3 tablespoons minced fresh sage leaves
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick)
2 tablespoons butter
2 tablespoons olive oil
Lemon wedges


Preheat oven to 425°F. 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 ovenproof 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 145°F, about 20 minutes. Let rest for 5 minutes to finish cooking.

Transfer pork chops to plates. Garnish with lemon wedges and serve.


Love these so, so much. So easy, so damn good and they smell amazing while cooking. I’ve also tried them with chops half as thick, cutting down on the cooking time a bit.


23 thoughts on “Baked Pork Chops with Parmesan-Sage Crust

  1. Hi Melissa! I was just recently wondering about you, when Reader spit out 11 posts from you, good to have you back on my radar!

    Those chops look delicious, but it would be a struggle to get Hubby to eat them, given the sage. Think I'll try anyway 🙂


  2. OMG!!! I just logged on to Blogger and saw all your posts and may I just say, HOORAY!!! I'm so glad you're back and am excited to check out all these recipes. Look forward to many more yummy dishes to come!

    Seriously, so happy!



  3. I heartily second Vicki and Samsmama, welcome back! Yay!

    Now on to the food. I've heard that chicken is more flavorful when cooked on the bone. Is the same true of pork?

    It's a solid bet that I'll never make these chops, but I'm still curious. However, I did make some pork chops from your recipe a long time ago and my husband said it was the best thing I've ever made in 15 years of marriage.

    So maybe I do need to make these.

    p.s. YAY! You're back!


  4. CG, that can't be true or else all the belly meats, like bacon, wouldn't be so damn good.

    I remember you posted about that – and, if I'm not mistaken, these WERE the chops you made. This is a repost of sorts. I'm going through old stuff and posting what I loved best, and revamping the pictures while I'm at it.

    Heidi – I am definitely doing this on my terms. Thanks for being there. *Hugs* right back.

    Paula – 🙂

    katie – Woot!

    Blythe – Thanks babe! And you, YOU, of all the pork chop loving people, need to make these.

    Jen – That's great to hear! I'm glad they worked out so well for you. I'm making some more myself, on Wednesday. So easy, but with a big payoff in flavor.

    Jenn – Thanks honey!

    Cali – Me too. 🙂


  5. Guess what I'm making AGAIN tonight! (At The Boss' request mind you, he who Never Before Requested pork chops until a certain recipe came into our lives.)

    Do you realize how much you have improved the rest of my marriage with this single post?



  6. Cary, in the words of my wise friend Rebecca at Foode with Family:

    “You do the flour first to make the egg stick to the meat. Then the crumbage sticks to the egg. That gives you that 'extra crispy' type crust…”

    She said it more easily and succinctly than I would have. 🙂


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