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.
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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