Parmesan-Crusted Pork Chops

Enjoy the homestyle goodness of fried pork chops—but with only a fraction of the fat. Parmesan cheese and Italian seasoning pump up the flavor of the breadcrumb coating. You can prepare the pork chops on the stovetop while the beans roast in the oven.

Yield: 4 servings (serving size: 1 chop)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 239
  • Fat: 11.1g
  • Saturated fat: 3.8g
  • Protein: 28g
  • Carbohydrate: 5.5g
  • Cholesterol: 70mg
  • Iron: 1.1mg
  • Sodium: 383mg
  • Calories from fat: 42%
  • Fiber: 0.4g
  • Calcium: 98mg


  • 1/2 cup Italian-seasoned breadcrumbs
  • 1/4 cup grated fresh Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (4-ounce) boneless center-cut loin pork chops
  • 2 large egg whites, lightly beaten
  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • Cooking spray
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced fresh parsley (optional)


  1. Combine first 5 ingredients in a medium bowl. Place pork chops between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Dip chops in egg white; dredge in breadcrumb mixture.
  2. Heat oil and butter in a large nonstick skillet coated with cooking spray over medium-high heat until butter melts. Add chops, and cook 3 minutes on each side or until browned. Drizzle with lemon juice. Sprinkle with parsley, if desired.
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