Parmesan Sage Pork Chops
About This Recipe
“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!”
Ingredients
Directions
Reviews
“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 onthe pork before baking. It’s great to make a dish that can stand alone without needing a sauce or gravy to flavor it. Yummy!”
“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.”
“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.=)”
“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 !”
“OMGosh this was good! I made it this evening. The slight browning held all the coating on wonderfully. Then baked for 20 minutes….they were soft juicy and a KEEPER. My Husband was VERY impressed. I would like to say however…. all the crumbs and stuff seems to be a waste. I used the same recipie to a “T” . I used 6 butterfly chops…boneless…and I still had about a cup of crumbs left. I had enough egg and enough flour for all 6….maybe the recipie should say for 6 chops. (mine were large butterfly ones too).I made some potatoes in a cassarole dish with cheese and sprinkled some of the crumbs on top to use up some of it…but I still threw most of the rest away. I think it would work perfect if it were for “6” instead of “4”. But other than that… GREAT. The slight lemon taste from the grated peel was PERFECT. I used the Garlic Herb crumbs like you called for… Spectacular!”
“These are the tastiest pork chops ever!! I used Italian flavored bread crumbs and didn’t change a thing. The sage Parmesan combo is very flavorful. Served with boiled new potatoes and lemon broccoli. Thank you Donna! This is definitely a keeper!!”
“Wow Donna, these chops were incredible. My family and I loved the sage-parmesan coating. The meat was nice and tender too. We all agreed. Worth 5-stars. Thanks so much.”
“Okay – not as good as it sounds”
“Terrific recipe Donna. Definitely a keeper. Couldn’t find Progresso crumbs so I added some garlic powder and dried parsley to dried breadcrumbs. For easy clean up, I put the seasoned flour into a Ziploc plastic bag and dredged the chops one by one by shaking them in the bag. I used 6 pork chops and used up the leftover egg and crumbs by double dipping the chops into the egg mixture and crumbs (my husband likes a thick coating on pork chops).Since I don’t have an ovenproof skillet, I transferred the chops to a shallow baking dish in a single layer and baked them for about 30-40 minutes until they were fork tender. Thanks Donna for a new family favorite recipe.”
“Great flavour of sage & parmesan with the hint of lemon…..Turned out very tender.Have made these twice already.:)Thanks for a keeper.JenT”
“This is from Bon Appetit.I also liked it very much. I used 2 THICK chops and 1/2’d the crumb mixture. I really packed it on since I like lots of crust.I also used fresh breadcrumbs, which I think worked better than dried. “
“This is one of the best pork chop recipes that I have tried! Lots of flavor and the chops were moist-not dried out. Aside from my outside grill recipes with various basting sauces, this is way high on my list. Will definately make it again!”
“This recipe puts a nice thick crust on your chops.I found that when turning them in the pan to use a fork and you will not disturb the crust.My chops were 2″ thick so I baked 5 minutes longer they were done but could have gone another 5 minutes.My husband thought he was in heaven!Thanks for this easy recipe with great taste.”
“Sorry but I was disappointed in this.Scaled it down for 1 chop and mixed up 1/2 the amount of crumbs and still had excess crumbs, which I find very wasteful.After cooking as directed, my thick, boneless chop was rather dry so if I would make this again I would reduce the heat to 375 and bake for 10 minutes on each side.”
“Very good! I used Romano cheese instead since I did not have fresh parmesan on hand, and it was delicious. All that left over breadcrumb mixture made me curious about how it would taste on fish since it has that lemony zing that is great with fish!”
“Best Dog gone Chops Ive had in years.. thanks!!”
“Excellent recipe! My husband loves pork chops and I’m always looking for new ways to cook them. Thanks for sharing.”
“A lovely simple recipe thank you. Loved the lemon and parmesan in the crumb mix. We used pork scotch fillet, (a boneless cut that may only be available in Australia) and sage flavoured breadcrumbs.”
“Thanks for this recipe! My family doesn’t care for pork chops at all so I rarely make them, but I thought I would give this recipe a try and I’m glad I did. My whole family loved them, my husband said they were the best pork chops he’s ever ate and now requests that I make these at least a couple times a month.”