This easy pork chop dish has a crunchy and delicious coating made with Parmesan cheese, sage, and lemon peel. It’s sure to please.

Serves 2


2 boneless medium thick pork chops
2 tablespoons all-purpose flour
1/4-teaspoon salt 1 pinch ground black pepper
1 egg, lightly beaten
3/4-cup Italian breadcrumbs
1/2 cup grated Parmesan cheese
1 1/2 teaspoons rubbed sage
1/2 teaspoon grated lemon zest
1-tablespoon olive oil
1-tablespoon butter


Preheat oven to 220º C (425º F). Lightly grease a 7x11-inch baking dish. Mix flour, salt, and ground pepper in a shallow dish. Combine breadcrumbs, Parmesan cheese, sage, and lemon peel in another shallow dish.

Gently press pork into flour mixture to coat and shake off excess flour. Dip chop into beaten egg, then press into breadcrumbs. 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 3 minutes per side, then transfer to a greased baking dish.

Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 71º C (160º F), about 10 to 15 minutes.