Sage-Crusted Pork Chops with Parmesan Cheese

I made these last spring and they sound good for Thursday night this week.

Sage-Crusted Pork Chops with Parmesan Cheese.

1 1/2 cups panko* or bread crumbs
1/2 cup freshly grated parmesan cheese
1 Tbsp. dried rubbed sage
1 tsp. lemon zest or more to taste
1 egg
1/4 cup all-purpose flour
salt and pepper to taste
4 bone-in center cut pork loin chops
(about 1 inch thick. Boneless works just as well.)
1 Tbsp. butter
1 Tbsp. olive oil
lemon and orange wedges for garnish if you wish.

Preheat oven to 425 degrees

Mix bread crumbs, cheese, sage and lemon zest in a pie dish.

Whisk egg in a medium bowl.

Place flour in a plate; season generously with salt and pepper.

Coat pork chops on both sides with flour; shake off excess.

Dip chops into egg, then coat on both sides with bread crumb mixture.
(Messy but fun)

Melt butter with oil in heavy 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. (Or a pirex dish if you don't have an oven-proof skillet.)

Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registered 160 degrees... about 20-30 minutes.

Transfer pork to plates, garnish with wedges, if desired.

*Panko are usually found in the Asian food section and are Japanese bread crumbs. You can substitute with regular bread crumbs. (I often take a couple of slices of bread and whirl them in my food processor.)