PORK CHOPS WITH SAGE AND LEMON BREAD CRUMBS

By porcalina

Ingredients

• 3 tablespoons extra-virgin olive oil
• 8 thin-cut pork chops
• 3 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 14 to 16 ounce jar pasta sauce
• 1/2 cup dry bread crumbs
• 2 tablespoons chopped fresh sage
• Zest of 1 lemon, grated
• 1 clove garlic, crushed

Details

Servings 4
Adapted from freshdirect.com

Preparation

Step 1

Heat oven to 350° F.

Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.

Season the pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until browned but not cooked through, about 2 minutes per side. Remove skillet from heat. Spoon the pasta sauce over the pork.

In a small bowl, combine the bread crumbs, sage, lemon zest, garlic, 1/2 teaspoon of the salt, and the remaining pepper. Sprinkle the bread-crumb mixture evenly over the sauce. Transfer the skillet to oven and roast until the sauce is bubbling, about 10 minutes.