Here is my favorite new recipe for pork chops. I refuse to cook them any other way now - they're that good! It's a little labor intensive at the beginning, but most of the prep work can be done earlier in the day (basically all of step one) and once they're in the oven it's smooth sailing. You absolutely must try these!
Sage Breaded Pork Chops
1/4 cup all-purpose flour
1/2 t kosher salt
1 1/2 cups soft bread crumbs**
1 cup grated Parmesan cheese
1 T rubbed sage, fine chop (fresh sage rubbed between your fingers before chopping)
1 t lemon zest
2 eggs, lightly beaten
4 bone-in loin pork chops (I've used thin ones too)
2 T olive oil
2 T butter
1. In a shallow dish, combine the flour, salt and pepper. In another shallow dish combine the bread crumbs, Parmesan, sage and lemon zest. Pour eggs into a third shallow dish.
2. Season pork chops liberally with salt and pepper. Dredge each chop in the flour mixture, then into the egg, then into the bread/cheese mixture. Make sure each chop is well coated in the crumb mixture. Let them sit for 5 minutes.
3. Preheat oven to 425. Melt the butter in a skillet and add the olive oil. Add the pork chops and brown for 2-4 minutes on each side (depending on how thick the chops are). Make sure not to crowd the pan. Transfer the chops to a greased sheet pan.** Bake at least 15 minutes (mine take between 20-30 minutes) or until a meat thermometer reads 155.
* I used a mix of soft and dry breadcrumbs once so I added the juice of 1/2 the lemon to the bread crumb mixture. It turned out great that way too!
** I like to put a wire cooling rack coated with non-stick spray over the sheet pan. It helps keep both sides of the chop crisp.