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Parmesan and Sage-Crusted Pork Chops

Cooking Light
Parmesan and Sage-Crusted Pork Chops
Photo: Randy Mayor; Styling: Jan Gautro
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Worthy of a Special Occasion

High-quality Parmigiano-Reggiano cheese and fresh sage add robust flavors to lean pork chops. Serve with sautéed Swiss chard and creamy polenta for a quick weeknight dinner.

Yield: 4 servings (serving size: 1 pork chop)

Ingredients

  • 1  (1 1/4-ounce) slice white bread, torn into pieces
  • 1/4  cup  (1 ounce) grated Parmigiano-Reggiano cheese
  • 1  tablespoon  chopped fresh sage
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/4  cup  all-purpose flour
  • 1  tablespoon  prepared mustard
  • 2  large egg whites
  • 4  (4-ounce) boneless thin-cut pork loin chops, trimmed
  • 1 1/2  tablespoons  canola oil

Preparation

1. Place bread in a food processor; pulse bread 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk.

2. Working with one pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off. Coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture.

3. Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 3 minutes on each side or until browned and done.

Nutritional Information

Calories:
272 (45% from fat)
Fat:
13.6g (sat 3.7g,mono 6.6g,poly 2.2g)
Protein:
28.8g
Carbohydrate:
7g
Fiber:
0.4g
Cholesterol:
69mg
Iron:
1.3mg
Sodium:
409mg
Calcium:
102mg
Lorrie Hulston Corvin, Cooking Light, DECEMBER 2008

Member Ratings and Reviews

5 stars
pleasantbaker from An Unknown Location
This dish was amazing! I was so impressed with all the flavors. I cut some corners and used regular bread crumbs. I also used a little thicker pork chop, and it was still great. I used thyme instead of sage, and it was truly delish!! I will definitely be cooking this again soon! Also, i cooked on low-medium heat to avoid burning the cheese.(i read that it was a problem in other reviews)01/16/10

5 stars
Chef AmandaLynn from An Unknown Location
A quick weeknight meal I could have served to company. The mustard and parmesean made the dish. However even though I had a very thin cut they needed 5 minutes on each side to cook through.12/14/09