Thursday, October 04, 2007
Recipe of the Day
This is what we had for dinner tonight. Yumm-o! The parm and lemon in the crust made it fantastic. Mine was not topped with fresh sage though and my sides were sweet potato something and cabbage somethingorother.
Baked Pork Chops with Parmesean Sage Crust (brought to you by www.epicurious.com, of course)
1 1/2 cups fresh breadcrumbs made from crustless French bread
1 cup freshly grated Parmesan cheese (about 3 ounces)
1 tablespoon dried rubbed sage
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 (1/4 stick) butter
2 tablespoons olive oil
Lemon wedges (optional)
Orange wedges (optional)
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 150°F, about 20 minutes.
Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.