1. Preheat the oven to 425?F (220?C). Toss the crumbs with the parsley, chives and lemon zest. Stir the butter with the garlic; pour over the crumb mixture. Toss until evenly coated; set aside.
2. Season the pork chops all over with the rosemary, salt and pepper. Heat the oil in a large skillet set over medium-high heat. Brown the pork chops for 3 minutes per side or until golden. Transfer to a large foil-lined baking sheet fitted with a rack.
3. Brush half the Summer Fresh Cranberry Madeira Sauce all over the pork chops. Divide the crumb mixture evenly on top of each pork chop; press to adhere.
4. Roast for 15 to 20 minutes or until an instant read thermometer registers 165?F (74?C) when inserted into the thickest portion of the largest pork chop. Let stand for 5 minutes. Meanwhile, heat the remaining Summer Fresh Cranberry Madeira Sauce to serve alongside the pork chops.
TIP: To make your own fresh breadcrumbs, simply pulse day-old bread in a food processor until coarsely ground. Prepare a large batch and store in the freezer so you always have breadcrumbs on hand.
Calories per serving: 612, Fat 35 grams, Cholesterol 15 mg, Sodium 577 mg, Carbohydrates 31 grams, Fibre 2grams , Sugar 2.5 grams, Protein 31 grams
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