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Baked Pork Chops with Parmesan-Sage Crust

['1 1/2 cups fresh breadcrumbs made from crustless French bread', '1 cup freshly grated Parmesan cheese (about 3 ounces)', '1 tablespoon dried rubbed sage', '1 teaspoon grated lemon peel', '2 large eggs', '1/4 cup all purpose flour', '4 bone-in center-cut pork loin chops (each about 1 inch thick)', '2 tablespoons (1/4 stick) butter', '2 tablespoons olive oil', 'Lemon wedges (optional)', 'Orange wedges (optional)']

Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.
Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

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