Sage Parmigiano Baked Pork Chops

Yield: 6 Servings


  • 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


  1. First, preheat the oven to 425 and prepare two shallow baking dishes.
  2. 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.
  3. Next, combine the crushed cereal, shredded cheese, sage, salt, pepper, and lemon zest in a shallow bowl.
  4. Melt the butter in another dish.
  5. Dip the pork chops in the butter. And then dip them in the cereal cheese mixture.
  6. Place the chops into the baking dishes.
  7. Bake at 425 for 30 minutes, and then set oven to broil and place on top rack for about 5 minutes.
  8. Serve!