Parmesan and Sage-Crusted Pork Chops

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)

Recipe from

Oxmoor House

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


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