Fixed a yummy dinner tonight. We had Baked Pork Chops with a Parmesan-Thyme Crust, Cooked Spinach and Brown Rice. Here's the recipe for the pork chops (I used thyme since we didn't have any sage).
Baked Pork Chops with Parmesan-Sage Crust
1 1/2 cups fresh bread crumbs from french bread
1 cup Parmesan cheese freshly grated
1 tablespoon dried sage rubbed
1 teaspoon lemon zest
2 large eggs
1/4 cup flour
4 pork chops bone in
2 tablespoons butter
2 tablespoons olive oil
lemon wedges optional
orange wedges optional
Preheat oven to 425 degrees F.
Mix breadcrumbs, cheese, sage and lemon zest 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 and then coat on both sides with breadcrumb mixture.
Melt butter with olive oil in oven proof skillet over medium-high heat. Add pork chops and cook until golden brown, about 2 minutes per side.Transfer skillet to oven and bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150 degrees F, about 20 minutes.Transfer pork chops to plates and garnish with lemon and orange wedges, if desired.