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Great flavour of sage & parmesan with the hint of lemon.....Turned out very tender. Have made these twice already. :) Thanks for a keeper. JenT

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Jen T November 26, 2002

This is from Bon Appetit. I also liked it very much. I used 2 THICK chops and 1/2'd the crumb mixture. I really packed it on since I like lots of crust. I also used fresh breadcrumbs, which I think worked better than dried.

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Marmish April 06, 2003

This is one of the best pork chop recipes that I have tried! Lots of flavor and the chops were moist-not dried out. Aside from my outside grill recipes with various basting sauces, this is way high on my list. Will definately make it again!

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joan in CNY February 05, 2003

This recipe puts a nice thick crust on your chops. I found that when turning them in the pan to use a fork and you will not disturb the crust. My chops were 2" thick so I baked 5 minutes longer they were done but could have gone another 5 minutes. My husband thought he was in heaven! Thanks for this easy recipe with great taste.

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Charlotte J September 21, 2003

Sorry but I was disappointed in this. Scaled it down for 1 chop and mixed up 1/2 the amount of crumbs and still had excess crumbs, which I find very wasteful. After cooking as directed, my thick, boneless chop was rather dry so if I would make this again I would reduce the heat to 375 and bake for 10 minutes on each side.

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Okra May 05, 2011

Very good! I used Romano cheese instead since I did not have fresh parmesan on hand, and it was delicious. All that left over breadcrumb mixture made me curious about how it would taste on fish since it has that lemony zing that is great with fish!

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kozmicblues January 06, 2004

Best Dog gone Chops Ive had in years.. thanks!!

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Melissa Wells October 26, 2003

Excellent recipe! My husband loves pork chops and I'm always looking for new ways to cook them. Thanks for sharing.

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HappyMommy1422 September 15, 2003

A lovely simple recipe thank you. Loved the lemon and parmesan in the crumb mix. We used pork scotch fillet, (a boneless cut that may only be available in Australia) and sage flavoured breadcrumbs.

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JustJanS April 17, 2003

This is the only way I'll eat pork chops now. Thanks for sharing!

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katreasanchez November 27, 2014
Parmesan Sage Pork Chops