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Baked Pork Chops with Parmesan-Sage Crust

Source of Recipe


Cook's Country magazine



List of Ingredients



• 1 (5-ounce) box Melba toast, broken into rough pieces
  
• 1 cup grated Parmesan cheese
  
• ½ cup mayonnaise
  
• 2 Tbsp chopped fresh sage
  
• Salt and pepper
  
• 1 Tbsp Dijon mustard
  
• 1 tsp grated zest and 1 tsp juice from 1 lemon
  
• 4 bone-in, rib-cut pork chops, ¾- to 1-inch thick
  






Instructions



1. Adjust oven rack to middle position and heat oven to 425° F.
   
   
2. Pulse Melba toast pieces, Parmesan, 2 tablespoons mayonnaise, sage, ¼ teaspoon salt, and ¾ teaspoon pepper in food processor until coarsely ground; transfer to shallow dish. Whisk remaining mayonnaise, mustard, lemon zest, and lemon juice in another shallow dish.
   
   
3. Cover pork chops with mayonnaise and mustard mixture. One at a time, dredge chops in Melba crumb mixture, pressing gently to adhere. Transfer chops to wire rack set inside rimmed baking sheet. Bake until crust is golden brown and meat registers 140°, 16 to 22 minutes. Serve.
   
   Serves 4
   
   
   
   • Adding 2 tablespoons mayonnaise to the crumb coating gives these baked chops a pan-fried crunch, minus the mess.
   
   • Don't process the Melba toast too finely. Coarsely ground crumbs are key for a super-crunchy coating.