LIVE
Rating: 4 stars
50 Ratings
  • 5 star values: 25
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2

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.

Lorrie Hulston Corvin
Recipe by Cooking Light December 2008

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 pork chop)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

272 calories; calories from fat 45%; fat 13.6g; saturated fat 3.7g; mono fat 6.6g; poly fat 2.2g; protein 28.8g; carbohydrates 7g; fiber 0.4g; cholesterol 69mg; iron 1.3mg; sodium 409mg; calcium 102mg.
Advertisement