Baked Pork Chops with Parmesan-Sage Crust

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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These Parmesan-sage crusted pork chops offer a sophisticated twist on a classic high-protein dinner. Combining the salty tang of aged cheese with the earthy notes of dried sage and a hint of bright lemon zest, the golden breadcrumb coating seals in the juices for a perfectly tender finish. Using bone-in chops ensures the meat remains succulent during the roasting process, while the initial sear in a frying pan provides that essential crunch.

Ideal for a comforting weeknight meal or a relaxed weekend lunch, this dish is as practical as it is delicious. Serve your pork chops with a side of steamed greens or roasted root vegetables to balance the rich flavours. For a final flourish, a squeeze of fresh lemon or orange juice adds a vibrant acidity that cuts through the savoury crust beautifully.

Ingredients for Baked Pork Chops with Parmesan-Sage Crust

170g fresh breadcrumbs made from crustless French bread
120g freshly grated Parmesan cheese (about 90g )
1 tablespoon dried rubbed sage
1 colher de chá de raspas de limão
2 ovos grandes
30g de farinha de trigo
4 bone-in centre-cut pork loin chops (each about 1 inch thick)
2 colheres de sopa (1/4 de tablete) de manteiga
2 colheres de sopa de azeite de oliva
Lemon wedges (optional)
Orange wedges (optional)

How to make Baked Pork Chops with Parmesan-Sage Crust

Preheat oven to 218°C. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.

Melt butter with 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 66°C, about 20 minutes.

Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.