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Parmesan and Sage-Crusted Pork Chops

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


  • 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

Nutrition 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

How to Make It

  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.


  5. Young Chefs can:

  6. Tear bread slice into pieces

  7. Combine measured ingredients for breadcrumb mixture


  9. Older Chefs can:

  10. Tear sage leaves off stem

  11. Combine and whisk mustard and egg whites

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