Parmesan Sage Pork Chops

I got this recipe from Food.com.   I thought it was pretty good.  I am not a huge fan of pork chops, but these were from the loin and were on sale, so I figured I would make the boys happy.  I also made a pan sauce from the drippings, some broth, fresh sage and some cream.  I thought they were a bit too lemony but the boys raved.  Oh, and I put about 1/3 cup of broth in the pan before I put them in the oven.  For the sauce, I strained out the big chunks of breading that were in the drippings and added about 1/2 cup of broth, and scrapped up the bits in the pan.  Boiled it for about 5-7 minutes.  When it was reduced to about 1/4 cup, I added 6 sage leaves chiffonade, and about 3/4 cup cream.  I cooked that until slightly thick and seasoned with salt and pepper.  My husband, who didn't know I inproved the sauce, said it was his favorite part.  (blush;)  We had a salad with it and for a starch, I used up a bag of herb stuffing that is at least a year old.  I am resolved to cook, crap if necessary, to clean out the pantry and fridge!


Parmesan Sage Pork Chops

1 1/2 c  breadcrumbs  (I used panko)
1 cup grated Parmesan cheese
1 T  dried rubbed sage
1 t  grated lemon rind
2    large eggs,whisked
1/4 c  flour,seasoned with salt and pepper
4 pork chops,about 1 inch thick (can use bone in)
2 Tbsp butter
2 T  olive oil
1
preheat oven to 425F degrees.
2
Mix in bowl, bread crumbs, grated Parmesan cheese, dried rubbed sage
and grated lemon peel.
3
Then, on a plate put flour seasoned with salt and pepper; coat chops
with flour.
4
Dip in egg.
5
Then dip in bread crumb mixture.
6
Melt butter and olive oil in a oven-proof skillet.
7
Brown chops until golden.
8
Transfer to oven and bake until meat thermometer says 150 degrees,
about 20 minutes

with sauce

without