Recipe by LMillerRN
From Cooking Light. Suggested to serve with greens and garlic bread. Once you have coated the pork chops, place them on a wire rack that's resting over a baking sheet. This prevents the chops from getting soggy while the pan heats.
Top Review by JennyMidget
Made with thin pork fillet steaks for myself, hubby and 2-year-old - enthusiastic thumbs up all round! Served with a garden salad side - the crumbing was just enough carbs for us, didn't need any more. Toddler enjoyed dipping the meat in the various coatings, and the sage was a nice touch, I don't usually cook with it but it complimented the pork well. Thank you!
- 2 slices white bread
- 3⁄4 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon dried rubbed sage
- 1⁄2 teaspoon dried thyme
- 8 (2 ounce) boneless pork chops (1/4 inch thick)
- 1⁄4 cup all-purpose flour
- 3 large egg whites, lightly beaten
- 2 teaspoons vegetable oil
- cooking spray
- 4 lemon wedges
Directions See How It's Made
- Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a shallow dish.
- Combine salt, pepper, sage, and thyme; sprinkle over both sides of pork.
- Place flour in a shallow dish; place egg whites in another shallow dish.
- Dredge pork in flour, dip in egg whites, and dredge in breadcrumbs.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add pork to pan. Cook 2 1/2 minutes or until lightly browned. Lightly coat surface of chops with cooking spray; turn chops over. Cook 2 1/2 minutes or until done. Serve with lemon wedges.