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
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.