Sage Parmigiano Baked Pork Chops

15

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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.

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

Ingredients:
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!:)

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

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Melt the butter in another dish.

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Dip the pork chops in the butter.

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And then the cereal cheese mixture

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Place the chops into the baking dishes.

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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:

    GG,

    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:

        GG,

        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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