Baked Pork Chops With Parmesan Sage Crust

• 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 425F Mix breadcrumbs, cheese, sage and lemon peel in pie dish.
2. Whisk eggs in medium bowl to blend.
3. Place flour on plate; season generously with salt and pepper.
4. Coat pork chops on both sides with flour; shake off excess.
5. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
6. Melt butter with oil in heavy large ovenproof skillet over medium-high heat.
7. Add pork chops to skillet and cook until golden brown, about 2 minutes per side.
8. Transfer skillet with pork to oven.
9. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150F, about 20 minutes.
10. Transfer pork chops to plates.
11. Garnish with lemon wedges and orange wedges, if desired, and serve.

fresh breadcrumbs, parmesan cheese, sage, lemon peel, eggs, flour, pork loin chops, butter, olive oil, lemon, orange

Taken from www.food.com/recipe/baked-pork-chops-with-parmesan-sage-crust-499728 (may not work)