Parmesan and Sage-Crusted Pork Chops

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Parmesan and Sage–Crusted Pork Chops Recipe
Photo: Randy Mayor; Styling: Jan Gautro
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.
4 servings (serving size: 1 pork chop)


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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


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.

Created date

November 2008

Nutritional Information

Calories 272
Caloriesfromfat 45 %
Fat 13.6 g
Satfat 3.7 g
Monofat 6.6 g
Polyfat 2.2 g
Protein 28.8 g
Carbohydrate 7 g
Fiber 0.4 g
Cholesterol 69 mg
Iron 1.3 mg
Sodium 409 mg
Calcium 102 mg