I've used this recipe several times and it always comes out very well. I've also used chicken instead of pork chops and it may even be better. I don't have the patience to make fresh breadcrumbs so I just use panko, which are japanese breadcrumbs and you can find them in the asian section at most supermarkets. I find that the panko really locks in the juice and makes the chops nice and tender. Try this out and let me know if you like it!
1 1/2 cups fresh breadcrumbs made from crustless French bread (I use panko breadcrumbs)
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)
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.
Makes 4 servings.