High-quality Parmigiano-Reggiano cheese and fresh sage add robust flavors to lean pork chops. Serve with sautéed Swiss chard and creamy polenta for a quick weeknight dinner.
Cooking Light's Way to Cook: The Complete Visual Guide to Everyday Cooking (Oxmoor House); copyright 2009
|1 (1 1/4-ounce) slice white bread, torn into pieces||1/4 cup all-purpose flour|
|1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese||1 tablespoon prepared mustard|
|1 tablespoon chopped fresh sage||2 large egg whites, lightly beaten|
|1/4 teaspoon salt||4 (4-ounce) boneless thin-cut pork loin chops, trimmed|
|1/4 teaspoon freshly ground black pepper||1 1/2 tablespoons canola oil|
Place bread in a food processor; pulse bread 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk.
Working with 1 pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off. Coat pork completely with breadcrumb mixture; set aside. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture.
Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 3 minutes on each side or until browned and done.
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