This was a delicious quick and easy delight. Sub in dried sage ( didn't have fresh ) and added fresh parsley also went with the panko. Use the oven to keep them warm ,while I sauté a few veggies, My three boys chowed down! ( Especially the picky one) lol. It was a hit and we will be having this again for sure. Thanks for the recipe!
Parmesan and Sage-Crusted Pork Chops
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.
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- Calories: 272
- Calories from fat: 45%
- Fat: 13.6g
- Saturated fat: 3.7g
- Monounsaturated fat: 6.6g
- Polyunsaturated fat: 2.2g
- Protein: 28.8g
- Carbohydrate: 7g
- Fiber: 0.4g
- Cholesterol: 69mg
- Iron: 1.3mg
- Sodium: 409mg
- Calcium: 102mg
- 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.
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