• 1 cup yellow cornmeal
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoon fresh chopped sage
• 1 teaspoon grated lemon peel
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 large eggs
• 1/4 cup all purpose flour
• 4 bone-in center-cut pork loin chops (each about 1 inch thick)
• 4 tablespoons olive oil
• Lemon wedges (optional)

• Preheat oven to 375°F.
• Mix cornmeal, cheese, sage, garlic powder, onion powder and lemon peel in pie dish.
• Whisk eggs in medium bowl to blend.
• Place flour on plate; season generously with pepper. Coat pork chops on both sides with flour; shake off excess.
• Dip chops into eggs, then coat on both sides with cornmeal mixture.
• Heat 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, if desired, and serve.

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