Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, sage encrusted pork chops. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Sage Encrusted Pork Chops is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sage Encrusted Pork Chops is something that I have loved my whole life.
Mix flour, salt, and ground pepper in a shallow dish. Combine bread crumbs, Parmesan cheese, sage, and lemon peel in a shallow dish. Gently press pork into flour mixture to coat and shake off excess flour.
To begin with this recipe, we have to prepare a few ingredients. You can cook sage encrusted pork chops using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sage Encrusted Pork Chops:
- Get 8 small boneless pork chops, trimmed, rinsed and patted dry
- Get 1/4 tsp pork rub (I used a mixture of chili pepper, red pepper, brown sugar, garlic salt, onion powder and black pepper)
- Make ready 1/4 tsp ground sage
- Get 3 tbsp teriyaki sauce
- Prepare 2 tbsp butter
Cheese and fresh sage add robust flavors as well as a light coating to these lean chops. Set up an assembly line—flour, egg white mixture, then breadcrumb mixture—to make coating the chops a quick task. Sage Encrusted Pork Chops step by step. Rub each side of pork chop with pork rub and sage.
Instructions to make Sage Encrusted Pork Chops:
- Rub each side of pork chop with pork rub and sage. Set aside.
- Heat a medium skillet on the stovetop with teriyaki sauce and butter.
- Add 3-4 pork chops and cook 4-5 minutes on each side until cooked through. Once done cooking, transfer to a plate lined with paper towels.
- Serve with your favorite sides. I served mine with fresh green beans and a teriyaki mushroom couscous. Delish!
Heat a medium skillet on the stovetop with teriyaki sauce and butter. Once done cooking, transfer to a plate lined with paper towels. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted. Set a pork chop on the breadcrumb mixture, turning to coat and gently pressing the crumbs on to help them adhere.
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