Baked Pork Chops with Parmesan Oregeno Crust Recipe

• 1 1/2 cups fresh breadcrumbs made from crustless French bread
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• 1 tablespoon dried rubbed sage
• 1 teaspoon grated lemon peel
• 2 large eggs
• 1/4 cup all purpose flour
• 4 bone-in center-cut pork loin chops (each about 1 inch thick)

Preheat oven to 425°F. 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 150°F, about 20 minutes.