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Baked Pork Chops with Parmesan-Sage Crust

From

February/March 2009

Baked Pork Chops with Parmesan-Sage Crust

Center-cut, bone-in pork chops worked best in our recipe for Baked Pork Chops with Parmesan-Sage Crust. The bone added valuable flavor to the meat and prevented it from drying out. We added even more flavor by incorporating grated Parmesan, mayonnaise, chopped fresh sage, salt, and pepper into the crumb coating. Instead of using water to adhere the crumbs to the meat, which inevitably delivered soggy crumbs, we use mayonnaise—with a bit of Dijon mustard for a kick and lemon juice and zest for brightness—to “glue" the bread crumb mixture to the pork.

Serves 4

Adding 2 tablespoons mayonnaise to the crumb coating gives these baked chops a pan-fried crunch, minus the mess.

Ingredients

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