Parmesan and Sage-Crusted Pork Chops (Cooking Light) |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Cooking Light 12/08 The recipe didn't specify what type of mustard. I used dijon which tasted fine. Ingredients:
1 slice white bread |
1/4 cup parmigiano-reggiano cheese, grated |
1 tablespoon fresh sage, chopped |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup all-purpose flour |
1 tablespoon prepared mustard |
2 large egg whites |
4 thin boneless pork loin chops |
1 1/2 tablespoons canola oil |
Directions:
1. Tear bread into large pieces and pulse 10 times in a food processor until you have coarse crumbs.
2. Combine 1 cup breadcrumbs. cheese, sage, salt, and pepper in a shallow dish. In a second dish, place the flour, and in a third dish whisk the mustard and egg whites.
3. One pork chop at a time: dredge chop in flour, then dip into the egg mixture, and lastly in the breadcrumbs.
4. Heat a large nonstick skillet over medium heat. Add oil. Add pork chops and cook for 3 minutes on each side or until done.
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