This recipe was submitted by Mama N from Austin TX, the most cited Mama so far in this recipe section!!!!! Thank you Mama N- as usual, this sounds amazing!
Note From Mama N: Regardless of the time, do not let the temperature go above 140 before you take it out of the oven; Goes very well with the red pepper and basil fettuccine
| 1 1/2 cups fresh breadcrumbs made from crustless French bread 1 cup freshly grated Parmesan cheese (about 3 ounces) 1 tablespoon dried rubbed sage 1 teaspoon grated lemon peel 2 large eggs 1/4 cup all purpose flour 4 bone-in center-cut pork loin chops (each about 1 inch thick)2 tablespoons (1/4 stick) butter 2 tablespoons olive oil Lemon wedges (optional) Orange wedges (optional) Directions: 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 and orange wedges, if desired, and serve.
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