Prep 5 mins
Cook 20 mins
Although it has been slightly modified, this recipe comes from the Quick & Easy Meals 2010 Cooking with Paula Dean cookbook.
- 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
- Preheat oven to 400 degrees F.
- In a shallow dish, whisk together the egg whites & cornstarch until smooth.
- In a shallow dish, whisk together the bread crumbs (panko), pecans, salt, rosemary & sage.
- Dip chops in egg white mixture to coat & then dredge each in the bread crumb mixture, pressing bread crumbs gently to adhere.
- In an oven proof skillet, heat oil over medium heat, then add chops & cook for 3 or 4 minutes per side.
- Place skillet in oven & bake for 10 to 12 minutes or until pork is cooked through.
These were very good chops! They came out crispy/crunchy on the outside and moist on the inside. The only change I made was to use bone-in chops. Was super fast to make too so a big plus. Made for Newest Zaar.
Delish!!! Snowing outside, usually grill pork chops or even the dreaded shake and bake. These were 100 times better than shake and bake. We used boneless pork loin chops, still very moist and yummy!
Just made these for dinner. My husband came in the kitchen and turned his nose up at first when he saw me baking them. (Men!) He loved them as did my son. They couldn't understand how I got the bread crumbs that way. Some secrets us girls must keep between us. Really enjoyed the flavor the pecans added. This is a keeper. Right in time for winter. Thanks for posting.