If you haven't had a good pork chop in a while, give this recipe a chance. In fact, Doug said that it was a "must try!" It was juicy and delicious. He said that it was the best pork chop he has ever had! Woot woot! Perhaps it was the cheesy, lemony, cornbread and sage crust... or perhaps it was because I didn't serve it until 9:00PM (and he was a bit hungry). At any rate, this is a keeper. I am definitely going to use this recipe in the near future and substitute chicken breasts in place of pork chops!
Pork Chops with Parmesan Sage Cornbread Crust
(From the Toast to Omaha Cookbook)
Yield: 6 Servings
1 Large Corn Muffin, processed into fine crumbs
1 C. Parmesan Cheese, freshly grated
1/4 C. Fresh Sage, chopped
2 tsp. Lemon Pepper Seasoning
1 tsp. Lemon Zest
1 tsp. Kosher Salt
2 Egg Whites, lightly beaten
2 Tbsp. Cornstarch
2 Tbsp. Lemon Juice
1/2 tsp. Salt
2 Tbsp. Butter
2 Tbsp. Olive Oil
6 Bone-in Center Pork Loin Chops
Lemon or Orange Wedges for garnish
In a pie plate or cake pan, combine cornbread crumbs, Parmesan, sage, lemon pepper, lemon zest, and salt. In a separate bowl, whisk together egg whites, cornstarch, lemon juice, and salt. Pour into another pie plate. Dredge each chop in egg mixture, turn to coat. Press chop into crumb mixture, turning to coat completely. Let rest on a wire rack for 20-30 minutes to allow coating to set.
In a large skillet, melt butter with oil over medium-high heat. Add chops and cook until golden brown on both sides, about 3-4 minutes per side. Cook, turning often until internal temperature reads 140-145 degrees, about 20 minutes. Baste chops with pan juices while cooking. Transfer to serving platter and let rest, lightly tented with foil, until internal temperature reads 150-155 degrees. Transfer to plates, and garnish with lemon or orange wedges.
Chef's Notes: The pork may be browned for 3-4 minutes a side and baked in a 400 degree oven until done. This recipe also works well with boneless chops and bone-in chicken. **I used boneless chops and baked them.