Baked Pork Chops With Parmesan Sage Crust

Found this recipe on the internet but cannot recall what site, sorry.

• Ready In: 34 mins
• Serves: 4
• Yields: 4 chops

Ingredients

• 1 1⁄2 cups  fresh breadcrumbs, made from crustless French bread
• 1  cup parmesan cheese (freshly grated, about 3 ounces)
• 1  tablespoon sage (dried and rubbed)
• 1  teaspoon lemon peel, grated
• 2  large eggs
• 1⁄4 cup all-purpose flour
• 4  pork loin chops (each about 1 inch thick, bone-in center-cut or I used boneless)
• 2  tablespoons butter
• 2  tablespoons olive oil
•  lemon wedge (optional)
•  orange wedge (optional)

Directions

1. 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.
2. 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.
3. Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.