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.

Recipe by Oxmoor House August 2011


Recipe Summary test

4 servings (serving size: 1 pork chop)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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

Nutrition Facts

258 calories; fat 10.4g; saturated fat 2g; mono fat 5g; poly fat 2.1g; protein 28.9g; carbohydrates 10.8g; fiber 0.6g; cholesterol 79mg; iron 1.5mg; sodium 349mg; calcium 58mg.