Parmesan Sage Pork Chops
This is so delicious! My mother-in-law made it for us and I have made it ever since. It came from a magazine--I don't know what one but this is amazingly good! This makes a lot of crumbs. I froze mine in a ziplock and also used it on chicken. Enjoy!
Reviews
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I made this wonderful recipe for my husband tonight and he said they have to be the best pork chops he has ever tasted! I did everything exactly like the recipe called for and used Progresso Italian Style Bread Crumbs. Thanks for the recipe, Donna! I will definitly make this many, many more times! -
I love sage with pork. The sage, parmesan, and herb breadcrumb breading was perfect. I didn't have a lemon so I sprinkled lemon juice on the pork before baking. It's great to make a dish that can stand alone without needing a sauce or gravy to flavor it. Yummy!
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Great breaded chops! I cut the recipe in 1/2 and only made 2 large chops. I used dried lemon peel rather than the grated rind of lemon, same measurement.
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Yes, sage and pork really goes together..and loved the crusty topping..but found pork needs to be cooked slowly to be tender..after browning the chops on both sides..I placed in oven at 325 degrees F and cooked for 40 minutes..delightful !
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My husband asked if this was a 'zaar recipe, when I told him it was, he said give it 10 stars!! The pork was lovely and tender, and the sage flavouring was wonderful. Love the crispiness of the egg, and cheese/crumb coating too. Thanks for posting. =)
