Romano Sage Pork Chops
INGREDIENTS:
1-1/2 cups fresh crustless French bread crumbs
1 cup (about 3 ounces) freshly grated Romano cheese
1 Tablespoon rubbed sage
1 teaspoon grated lemon zest
1/4 cup flour
Salt and pepper to taste
4 bone-in-center-cut pork loin chops, 1 inch thick
2 eggs, beaten
2 Tablespoons butter
2 Tablespoons olive oil
Lemon wedges (optional)
Orange wedges (optional)
TO PREPARE:
Mix the bread crumbs, cheese, sage and lemon zest in a shallow dish. Place the flour on a plate and season generously with salt and pepper. Coat the pork chops on both sides with the flour mixture, shaking off the excess. Dip the pork chops in the eggs and coat both sides with the bread crumb mixture.
Heat the butter and olive oil in a large ovenproof skillet over medium-high heat. Add the pork chops to the butter mixture. Cook for 2 minutes per side or until golden brown. Bake at 425 degrees for 20 minutes or until crisp and a meat thermometer inserted in the center of the pork chops registers 160 degrees for medium or 170 degrees for well done. Remove the pork chops to serving plates. Garnish with lemon wedges and orange wedges.
NOTE: Serve with a Pinot Blanc, such as Hugal from the
Alsace region of France.
SERVES: 4