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Baked Pork Chops With Parmesan Sage Crust

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4 chops

Ingredients Nutrition

  • 1 12 cups fresh breadcrumbs, made from crustless French bread
  • 1 cup parmesan cheese (freshly grated, about 3 ounces)
  • 1 tablespoon sage (dried and rubbed)
  • 1 teaspoon lemon peel, grated
  • 2 large eggs
  • 14 cup all-purpose flour
  • 4 pork loin chops (each about 1 inch thick, bone-in center-cut or I used boneless)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • lemon wedge (optional)
  • orange wedge (optional)


  1. 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.
  2. 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.
  3. Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

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