Sage Parmigiano Baked Pork Chops



I made these one night, on a whim. I have whims quite often…and much of the time they turn out so-so, or worse. Those don’t get shared here (you’re welcome). These, however, were a huge hit. The kind of hit that has my kids asking excitedly when they come home from school: Are we having those yummy cereal pork chops again tonight?

I used crushed breakfast cereal to create the coating, along with sage, lemon zest, salt, pepper, parmigiano-reggiano cheese, and butter.


I also used pork chops, but they were camera shy.

6 center cut bone-in pork chops
2 cups crushed crisp rice cereal (I use Erewhon Crisp Brown Rice Gluten Free)
1 cup butter, melted
3/4 cup shredded parmigiano-reggiano
1 tablespoon dried sage leaves
1/2 teaspoon lemon zest
1/2 teaspoon pepper
1/2 teaspoon salt

First, preheat the oven to 425 and prepare two shallow baking dishes. Then, shred the parmigiano-reggiano cheese. This is the kind to use. If you absolutely cannot get it, then use Parmesan in a block. I’d not use the powdered green canister for this recipe. (Look, Passionate Culinarian, I *do* have some cheese limits!:)


Next, combine the crushed cereal, shredded cheese, sage, salt, pepper, and lemon zest in a shallow bowl.


Melt the butter in another dish.


Dip the pork chops in the butter.


And then the cereal cheese mixture


Place the chops into the baking dishes.


Bake at 425 for 30 minutes, and then set oven to broil and place on top rack for about 5 minutes. Serve!


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15 Responses to Sage Parmigiano Baked Pork Chops

  1. babso2you had this to say about that:

    Reblogged this on Life in the Foothills and commented:
    Check this amazing recipe out! This is from a gal in Texas who has the challenge of cooking gluten free!

  2. babso2you had this to say about that:

    These look amazing! So do the other recipes that you feature! For a gluten free sausage, check out Mulay’s. They make a wonderful sausage, bratwurst, and chorizo. What I like about their chorizo is that it is not overly greasy, and neither are their other products…

  3. Rachel Weise had this to say about that:

    Those look so yummy! I cannot wait to try it myself!

  4. Pingback: Easy fried Gluten-Free mozzarella sticks « glutenvygirl

  5. Kendra had this to say about that:

    YUM!!!! They look delicious hun!!!!

  6. The Passionate Culinarian had this to say about that:


    These look fantabulous! On special nights, for a treat, I like to do breaded pork cutlets for my bride, using GF breadcrumbs, of course. I found it interesting you didn’t do an egg wash and GF flour, but dipped the chops into butter as your wetness. Hmmm. I do believe I shall try that.

    I usually pan-sear the pork cutlets after the breading process, but you didn’t and yours look great!

    This is a solid recipe. Everything a person needs to know is right there for them. Nicely done!

    • The Passionate Culinarian had this to say about that:

      Sorry, forgot to say that sage and pork is a wonderful combination. And the parmigiano? Nice touch.

      Have you ever used pecorino? Kinda salty, but pretty danged good.

      • glutenvygirl had this to say about that:

        I haven’t tried pecorino. I will try to pick some up soon! The sage and center cut chops and parmigiano and lemon just seem to fit together…It took a lot of tries to get here, but it is their absolute favorite chop now!

      • The Passionate Culinarian had this to say about that:


        Another element I like to exploit is the juice from a jar of Spanish olives. Stir some of that into an otherwise normal dish and BOOM!, it takes on a whole new flavor.

        I did center cut pork cutlets tonight, and I used butter and olive juice for my wet element. I used GF panko flakes from Kinnikinick as well, and some pecorino cheese, finely grated. My bride loved it! Thanks for the inspiration. Your recipe motivated me to cook tonight’s meal! :)

    • glutenvygirl had this to say about that:

      Hey! I do it this way after trial and error, honestly. I found the egg and gf flour just didn’t “work” right, but the butter worked great. While it isn’t the lowest in fat recipe, it is delicious. Also, I have tried pan frying alone and pan frying & then finishing in the oven – in both cases, most of the breading fell off and the meat wasn’t as tender or juicy. Trial and error has been my best teacher 😉
      Thanks for the comment!

  7. Shonnie had this to say about that:

    Sounds worth a try. 😀

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