recipe: parmesan and sage-crusted pork chops

last week was a decent week of cooking - we successfully made a "real" dinner almost every night last week after leaving work mostly on time everyday. something that hasn't happened in... over half a year? i'm still on a quest to find really good sage-based recipes to use the surplus in our garden. the abundance of center cut pork chops in the freezer seemed like a lovely pairing for them. 

i used the parmesan and sage-crusted chop recipe from MyRecipes.com. the chops i had were very thick (1 inch+), so i cooked them longer than the original recipe that called for a quick pan-fry only. they turned out fab - super-flavorful crust, very juicy... easily one of the better pork chop recipes we've made. 

ingredients list: 
- 1/2 cup bread crumbs
- 1/4 cup grated parmesan cheese
- 1 tbsp chopped fresh sage
- 1/4 tbsp salt
- 1/4 tbsp cracked black pepper
- 1/4 cup flour
- 1 tbsp prepared mustard (i used a mix of dijon & yellow)
- 1 egg
- 2 thick-cut pork chops
- 1 & 1/2 tbsp canola or vegetable oil 

to make: preheat oven to 350F degrees. place bread crumbs, cheese, sage, salt, and pepper in a shallow dish; place flour in another shallow dish; combine mustard and egg in a third shallow dish.

dredge pork chops in flour, shaking off excess, then dip into the egg mixture, and lastly the breadcrumb mixture. 

heat a large skillet over medium heat, and add oil to pan. once oil is to temp, add pork and cook 2-3 minutes on each side, until each side is golden brown. remove pork chops and add to a baking dish with a wire rack (they can be added directly to the baking dish if preferred, but the crust may get soggy - boo). cook 20-25 minutes, until pork is fully cooked through (to an internal temperature of 145F degrees or more).