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pork chops with sage and lemon recipe

Italian-Style Crispy Pork Chops with Sage and Lemon

Golden breaded pork chops, pan-seared in butter and olive oil, then finished in a hot oven. The crust stays crisp, the center stays juicy, and lemon zest with sage gives a clean Italian flavor you want on weeknights.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: Italian, Italian-inspired
Calories: 520
Ingredients Method Notes

Ingredients
  

For the pork
  • 2 pork chops about 1 inch thick, boneless or bone-in
  • Salt
  • Black pepper
Breading station
  • 1/2 cup all-purpose flour
  • 1 large egg beaten
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 1 teaspoon rubbed sage or finely chopped fresh sage
For cooking
  • 1 tablespoon olive oil
  • 1 tablespoon butter
Optional quick pan sauce
  • 1/4 cup chicken stock or water
  • 1 –2 teaspoons lemon juice
  • 1 tablespoon butter

Method
 

Heat the oven
  1. Set oven to 425°F. Place a rack in the center.
Set up the breading
  1. Bowl 1: mix flour with salt and pepper.
  2. Bowl 2: beat the egg until smooth.
  3. Bowl 3: mix breadcrumbs, Parmesan, lemon zest, sage, salt, and pepper.
Bread the pork
  1. Pat pork chops dry.
  2. Coat in flour and shake off excess.
  3. Dip in egg.
  4. Press into breadcrumb mix until fully coated.
  5. Place on a plate in one layer.
Sear for color
  1. Heat a heavy oven-safe skillet over medium heat.
  2. Add olive oil and butter.
  3. When melted and glossy, add pork chops.
  4. Cook about 4 minutes per side until deep golden.
  5. Lower heat if browning too fast.
Finish in the oven
  1. Transfer the skillet to the oven.
  2. Bake 10–15 minutes.
  3. Check at 10 minutes.
  4. Remove when center hits 145°F.
Rest
  1. Let pork rest 5 minutes before slicing.
Optional pan sauce
  1. Place skillet back on medium heat.
  2. Add stock or water.
  3. Scrape the pan.
  4. Whisk in lemon juice and butter.
  5. Taste and adjust salt.

Notes

• Use an instant-read thermometer for best results.
• One-inch thickness gives the best balance of crust and juiciness.
• Do not crowd the skillet or the crust softens.
• Shake off loose crumbs before cooking to avoid burnt bits.
• Resting after cooking keeps juices inside the meat.
• Works with chicken cutlets if you shorten cooking time and use poultry safe temp.