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No shaking necessary -- these breaded pork chops are quick dinner option for any weeknight.

Source: Everyday Food, March 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Stack the breaded chops in the freezer, and remove as many as you need when you're ready to eat. Any chopped fresh herb can be substituted for the sage.

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12
  • CiaNahac
    9 NOV, 2012
    I don't use Sage, but I add Lawry's season salt and basil, or oregano. I've also added Tarragon. Anything works for this. This is a fantastic recipe, only one problem: No matter how many I make, we can't seem to keep any in the freezer because we eat them all!
    Reply
  • MS10805582
    30 DEC, 2011
    A family favorite and super easy going from freezer to broiler!
    Reply
  • Beth1181
    27 DEC, 2010
    Absolutely the BEST porkchops. My Grandmother-in-law even asked me for the recipe for this one. Not conventional porkchops; had that extra pizazz with the sage!
    Reply
  • sm3lly
    4 APR, 2010
    It's the second time I've made this dish. Both times it was lovely. Checked the recipe this time as I was making it. The first time it was from memory and still was nice. My husband said it makes pork chops more interesting. Will make again.
    Reply
  • texanblue
    9 MAR, 2010
    I made this recipe right after it was on the show, and then cooked some of the frozen ones tonight. Delicious! I actually made it with chicken but it was still fabulous! I love how tender and juicy the chicken stayed while the outside was crisp. I look forward to adding this to my bulk-cooking rotation with some cube steak for steak fingers. So nice to have my own nuggets/fingers/tenders in the freezer! I think if you tweaked the crumbs used it could be modified for gluten-free diets!
    Reply
  • fraumitmotorrad
    9 MAR, 2010
    We just made these and they turned out great. We actually cooked some of them right away, so we had to drizzle (not brush) the butter/oil on the freshly breaded chops before placing under the broiler. The cooking time was, of course shortened, but if you just keep an eye on them you'll know when to turn them. The rest are frozen and waiting. The sage was REALLY delicious in this dish!
    Reply
  • Since1982
    20 FEB, 2010
    rosieotto: While you could certainly change the seasonings to almost anything that appeals to you, the mustard and sage would be delicious on chicken. I have a chicken casserole I make (it's a family favorite) that is made with onions, celery and sage, and now that I think about it, mustard would only add to the deliciousness of THAT recipe. Good luck!
    Reply
  • Since1982
    20 FEB, 2010
    rosieotto: While you could certainly change the seasonings to almost anything that appeals to you, the mustard and sage would be delicious on chicken. I have a chicken casserole I make (it's a family favorite) that is made with onions, celery and sage, and now that I think about it, mustard would only add to the deliciousness of THAT recipe. Good luck!
    Reply
  • rosieotto
    19 FEB, 2010
    On the show it was stated that chicken could also be used - would the seasonings be changed?
    Reply

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