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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Although it has been slightly modified, this recipe comes from the Quick & Easy Meals 2010 Cooking with Paula Dean cookbook. Ingredients:
2 egg whites |
2 teaspoons cornstarch |
1 1/2 cups panko breadcrumbs |
2/3 cup pecans, finely chopped |
1 teaspoon salt |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon rubbed sage |
4 pork loin chops, boneless, 1-inch thick |
1/4 cup olive oil |
Directions:
1. Preheat oven to 400 degrees F.
2. In a shallow dish, whisk together the egg whites & cornstarch until smooth.
3. In a shallow dish, whisk together the bread crumbs (panko), pecans, salt, rosemary & sage.
4. Dip chops in egg white mixture to coat & then dredge each in the bread crumb mixture, pressing bread crumbs gently to adhere.
5. In an oven proof skillet, heat oil over medium heat, then add chops & cook for 3 or 4 minutes per side.
6. Place skillet in oven & bake for 10 to 12 minutes or until pork is cooked through.
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