Parmesan and Sage-Crusted Pork Chops |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cheese and fresh sage add robust flavors as well as a light coating to these lean chops. Set up an assembly line—flour, egg white mixture, then breadcrumb mixture—to make coating the chops a quick task. Ingredients:
1 (1 1/4-ounce) white bread slice, torn into pieces |
1/4 cup (1 ounce) grated parmigiano-reggiano cheese |
1 tablespoon chopped fresh sage |
1/4 teaspoon salt |
1/4 cup all-purpose flour |
1 tablespoon prepared mustard |
2 large egg whites |
4 (4-ounce) boneless loin pork chops, trimmed |
1 1/2 tablespoons canola oil |
Directions:
1. Place bread in a food processor; pulse bread 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, and salt 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; dredge in breadcrumb mixture. 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.
4. Young Chefs can:
5. Tear bread slice into pieces
6. Combine measured ingredients for breadcrumb mixture
7. Older Chefs can:
8. Tear sage leaves off stem
9. Combine and whisk mustard and egg whites
10. Help coat pork chops with flour, egg white mixture, and breadcrumb mixture
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