Parmesan and Sage-Crusted Pork Chops

Oxmoor House
Cheese and fresh sage add robust flavors as well as a light coating to these lean chops. Set up an assembly line—flour, egg white mixture, then breadcrumb mixture—to make coating the chops a quick task.
4 servings (serving size: 1 pork chop)


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


1. Place bread in a food processor; pulse bread 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, and salt 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 1 pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture; dredge in breadcrumb mixture. 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.


Young Chefs can:

Tear bread slice into pieces

Combine measured ingredients for breadcrumb mixture


Older Chefs can:

Tear sage leaves off stem

Combine and whisk mustard and egg whites

Help coat pork chops with flour, egg white mixture, and breadcrumb mixture

Created date

August 2011

Nutritional Information

Calories 258
Caloriesfromfat 0.0 %
Fat 10.4 g
Satfat 2 g
Monofat 5 g
Polyfat 2.1 g
Protein 28.9 g
Carbohydrate 10.8 g
Fiber 0.6 g
Cholesterol 79 mg
Iron 1.5 mg
Sodium 349 mg
Calcium 58 mg