1 tablespoon plus 2 teaspoons packed finely chopped fresh sage
8 bone-in pork chops (1 inch thick and 2 1/2 to 3 pounds total)
2 cups plain dried breadcrumbs
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup vegetable oil
In a medium bowl, whisk together eggs, mustard, and
sage and let stand 15 minutes. Meanwhile, pound each
pork chop (avoiding bone) between two pieces plastic
wrap to a 1/4-inch thickness.
Spread breadcrumbs on a rimmed baking sheet and
season with salt and pepper. Pour egg mixture onto
another rimmed baking sheet. In batches, season
pork chops with salt and pepper and coat in egg
mixture. Gently shake to remove excess, then
dredge in breadcrumbs, pressing to adhere. Freeze
pork chops (see below).
To serve, heat broiler. Place a rimmed baking
sheet in broiler to heat. For each frozen chop,
combine 1 1/2 teaspoons melted butter and 1 1/2
teaspoons oil; brush on both sides. For each batch
of two, place chops on sheet and broil until both
sides are deep golden brown, 10 to 15 minutes,
flipping halfway through.
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