I have been stepping out of my comfort zone lately with my recipe collection and new recipes for pork chops was another one that I felt like I should tackle, I have my top three ways I like pork chops- my Ranch Pork Chops, the Italian Chops, & then the Slow Cooked Pork Chops. No other recipes seem to do it for me, but I had the ingredients hiding in my pantry to make this dish and thought I would take the plunge.
This has to be the best pork chop I have ever eaten in my life. The combination of cooking the pork chop in the butter with the olive oil helped keep the breading on the pork chop instead of stuck to the pan. The flavorful coating helps to keep the pork chop moist so you don’t have the dried out chops like most recipes usually end up with.
The special ingredient that takes this over the edge though is definitely the lemon zest mixed in with the Parmesan cheese & Italian breadcrumbs. I saved the lemons after zesting them and squeezed the lemons ofter the hot chops when they came out of the oven. Sprinkling it with a little fresh parsley takes this from a boring flavor experience to a very exciting one. Pairing this with my cheesy orzo made for the perfect combination!
I would highly recommend making this dish as soon as you can! No one could stop eating it and the leftovers were leftover barely a night in our house.
Parmesan Sage Pork Chops (Courtesy of Recipezaar)
1 1/2 cups breadcrumbs (I used the Italian bread crumbs)
1 cup grated Parmesan cheese
tablespoon dried rubbed sage
1 lemon, rind of, teaspoon grated (save the lemons for squeezing over the hot chops)
2 large eggs, whisked
1/4 cup flour, seasoned with
salt and pepper
4 pork chops, about 1 inch thick (can use bone in or out ones)
1/8-1/4 cup butter
2 tablespoons olive oil
Fresh sprinkle of parsley when you are done
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.
Cheesy Orzo (Courtesy of Food Network)
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 small onion, chopped (I omit this ingredient)
2 cloves garlic, chopped
2 cans (14 ounces) chicken or vegetable broth or stock
2 cups orzo pasta (enriched rice may be substituted)
1/2 cup grated Parmigiano or Romano (I just use Parmesan cheese)
Salt and freshly ground black pepper
Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.