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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4


Step 5

Young Chefs can:

Step 6

Tear bread slice into pieces

Step 7

Combine measured ingredients for breadcrumb mixture

Step 8


Step 9

Older Chefs can:

Step 10

Tear sage leaves off stem

Step 11

Combine and whisk mustard and egg whites

Step 12

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

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