RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 94
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| Recipe Name: |
Baked Pork Chops with Parmesan-Sage Crust |
| Source: |
, February 2001 |
Submitted by: |
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Last Modified: |
2015-05-07
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$2.22
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
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Directions:
Preheat oven to 425 degrees. 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 degrees, about 20 minutes.
Transfer chops to plates. Garnish with lemon wedges and orange wedges, and serve. |
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| Nutrition per Serving: |
| Calories: |
437 |
Total Carbs: |
14.9 |
Net Carbs: |
14.1 |
| Cholesterol: |
213.2 |
Fat: |
20.9 |
Protein: |
40.69 |
| Fiber: |
0.81 |
Sodium: |
274.88 |
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