Parmesan and Sage- Crusted Pork Chops

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

Parmesan and Sage- Crusted Pork Chops

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    Ingredients

    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

    directions

    Prep: 5 min Total: 15 min (Quick)
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    • 1

      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.

    • 2

      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.

    • 3

      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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