Parmesan and Sage-Crusted Pork Chops (Cooking Light)

Submitted by Chef by Chance

"Cooking Light 12/08 The recipe didn't specify what type of mustard. I used dijon which tasted fine."

 

• Ready In: 21mins
• Ingredients: 10
• Serves: 4

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.