Parmesan Sage Pork Chops Recipes

PARMESAN SAGE PORK CHOPS

Steps:

• preheat oven to 425F degrees.
• Mix in bowl, bread crumbs, grated parmesan cheese, dried rubbed sage and grated lemon peel.
• Then, on a plate put flour seasoned with salt and pepper; coat chops with flour.
• Dip in egg.
• Then dip in bread crumb mixture.
• Melt butter and olive oil in a oven-proof skillet.
• Brown chops until golden.
• Transfer to oven and bake until meat thermometer says 150 degrees, about 20 minutes.

BAKED PORK CHOPS WITH PARMESAN-SAGE CRUST

Steps:

• 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.

PARMESAN AND SAGE-CRUSTED PORK CHOPS RECIPE - (4.3/5)

Steps:

• Place bread in a food processor; pulse bread 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk. Working with one pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off. Coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture. Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 3 minutes on each side or until browned and done.

SAGE PORK CHOPS

Steps:

• Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
• Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

SAGE PORK CHOPS

Steps:

• Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
• Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve with Parmesan Rice.

PARMESAN-SAGE BAKED PORK CHOPS

Steps:

• Preheat oven to 425. Mix breadcrumbs, cheese, sage and lemon peel in a pie plate or shallow bowl and set aside. Beat eggs in a medium bowl and set aside. Place flour on a plate and season with salt and pepper. Coat pork chops on both sides with flour. Dip pork chops into eggs, then coat on both sides with breadcrumb mixture.
• In heavy large OVENPROOF skillet, melt butter over medium heat. Add pork chops to skillet and cook until golden brown (about 2 minutes per side). Place skillet into oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150 F (about 20 minutes -- less for boneless).

PARMESAN SAGE PORK CHOPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 7x11-inch baking dish.
• Mix flour, salt, and ground pepper in a shallow dish. Combine bread crumbs, Parmesan cheese, sage, and lemon peel in a shallow dish. Gently press pork into flour mixture to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack.
• Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.
• Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes.

PAN-SEARED PORK CHOPS WITH SAGE, DATES AND PARSNIPS

Steps:

• Brine the chops: Put salt and sugar in a large bowl. Whisk in 4 cups water to dissolve. Add thyme sprig and pork chops. Cover and refrigerate for at least 2 hours or up to overnight. When ready to cook, remove chops from brine and pat dry. Discard brine.
• Heat oven to 350 degrees. Put a large pot of well-salted water over high heat. When it boils, add parsnips and bring to a brisk simmer. Cook until parsnips are tender, 8 to 10 minutes. Drain parsnips and keep warm.
• Meanwhile, set a large skillet over medium-high heat and add olive oil. When oil is wavy, sear chops until nicely browned, about 3 minutes per side. (Work in batches if you don't have a large skillet.)
• Transfer chops to a roasting pan or sheet pan in one layer. Bake for 10 to 15 minutes, until meat is 140 degrees when probed with an instant-read thermometer. Remove from oven and let rest while you make the sauce.
• Wipe out the skillet and return to medium-high heat. Add butter and let it begin to brown. Add sage leaves and dates, and let sizzle for about a minute. Add pepper and lemon juice, and pull off heat. Taste, and add more pepper or lemon to taste.
• To serve, place chops and a spoonful of parsnips on warm plates. Spoon butter mixture over chops and parsnips.