Baked Pork Chops with Parmesan-Sage Crust

Prep Time: 30 minutes Cook time: 30 minutes Serves: 4

Ingredients:
1 1/2 cup fresh breadcrumbs made from crust less French bread
1 cup freshly grated Parmesan cheese (about 3 oz.)
1 Tbsp. Spice Hunter® Dried Sage
1 tsp. grated lemon peel
2 large eggs
1/4 cup all purpose flour
4 Beeler's® boneless, butterflied pork
loin chops (each about 1 inch thick)
2 Tbsp. (1/4 stick) butter
2 Tbsp. olive oil
Lemon wedges

Instructions: 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.

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