I printed this recipe off of Better Homes & Gardens website in 2005 and it's no longer on the website. Which posed a little bit of a problem, since the version I had was missing some of the measurements. Luckily, I found the exact same recipe for baked pork chops with Parmesan sage crust on Recipe Zaar. The husband LOVED these pork chops, me I'm not so sure. I thought they were ok, not sure why I wasn't into them as much as the husband - who ate not only his pork chop, but half of mine too! They were totally not healthy though, but pretty easy & quick to prepare.
I followed the suggestions for halving the bread crumb mixture and even then I threw a lot away. My lemon had seen some better days so I decided to not use any of it's peel, instead I added some juice to the egg mixture. I also added one teaspoon of lemon pepper seasoning to the bread crumb mixture too. I browned the pork chops in a skillet, but decided to cook them in the oven a little differently. I made a makeshift roasting rack using a cooling rack, my theory being the pork would be crisp on both sides and not smushy on the bottom like it would be if you just cooked it in the skillet.