Parmesan and Sage-Crusted Pork Chops
Parmesan and Sage-Crusted Pork Chops
Cooking Light, December 2008
Who can’t resist fried cheese?? These were SUPAH good. I used a whole grain English muffin instead of white bread. Added a little more fiber than the recipe called for. I pulsed the bread crumbs, then added the chopped sage and then the parmesan to break it up a little more. I had pre-shredded cheese and thought it was too large for the recipe. It was really good. I mean make again soon good!!
Measuring cups and spoons
Knife
Cutting board
Cuisinart
Three shallow bowls
Large nonstick skillet
Yield: 4
Parmesan and Sage-Crusted Pork Chops
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
- 1 pound thin boneless pork loin chops (4)
- 1 1⁄2 tablespoons canola oil
Instructions
- Tear bread into large pieces and pulse 10 times in a food processor until you have coarse crumbs.
- 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.
- One pork chop at a time: dredge chop in flour, then dip into the egg mixture, and lastly in the breadcrumbs.
- Heat a large nonstick skillet over medium heat. Add oil. Add pork chops and cook for 3 minutes on each side or until done.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 348Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 96mgSodium 402mgCarbohydrates 11gFiber 1gSugar 1gProtein 35g
