Ingredients :
1 1⁄2 cups Progresso breadcrumbs
1 cup Sargento grated parmesan cheese
1 tablespoon McCormick dried rubbed sage
1 teaspoon grated lemon rind
2 large Eggland’s eggs, whisked
1⁄4 cup Gold Medal flour, seasoned with
salt and pepper
4 Tyson pork chops, about 1 inch thick (can use bone in or out ones)
1⁄8-1⁄4 cup Land O Lakes butter
2 tablespoons Bertolli olive oil
Instructions
Preheat oven to 425F degrees.
Mix in bowl, bread crumbs, grated parmesan cheese, dried rubbed sage and grated lemon peel.
Then, on a plate put flour seasoned with salt and pepper; coat chops with flour.
Dip in egg.
Then dip in bread crumb mixture.
Melt butter and olive oil in an oven-proof skillet.
Brown chops until golden.
Transfer to oven and bake until meat thermometer says 150 degrees, about 20 minutes
