Photo: Randy Mayor; Styling: Jan Gautro
4 servings (serving size: 1 pork chop)

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.

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, 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.

Step 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.

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 and done.

Chef's Notes

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Ratings & Reviews

Kate6638's Review

January 07, 2014
I took thick Costco boneless pork chops, cut them in half thickness wise, trimmed fat and pounded them to about 1/3". Followed the directions except I used panko bread crumbs and rice flour for dredging (not as heavy as all purpose). I did add cayenne to the bread crumb mixture (we like heat) but otherwise followed all. Cooked as directed on medium heat (once the oil was good and hot) about 3 minutes per side and they were perfect, everyone loved them. Served with pearl couscous that I added some s & p & sage leaves to and then stirred parm. cheese in at the end. Topped it off with arugula salad with some diced roasted red bell pepper, diced red onion and chopped kalamata olive, feta cheese and a toss of evoo & balsamic vinegar. Home run!!! Will definitely make again.

Good, basic recipe

December 21, 2015
I've made these a few times now.  We prefer bone-in chops so I reduce the heat and cook for longer - 20 minutes total.  Tonight I used pre-made bread crumbs and dried sage.  I also use 1 whole egg (vs 2 whites) and thin with a bit of water.  It works great and makes a nice crust on the chops.  I have also tried dijon mustard for change it up - great.  Definitely a good recipe for a busy work night.

They were a hit!

November 20, 2015
The picky beef eating husband gave the pork chops an A.  I loved the flavors.  Used Panko crumbs and dijon mustard.  Otherwise made as written. I had NY Pork Loins on hand so I trimmed  them of fat and flattened to 3/8".  Cooked perfectly.  These went great with Creamy Pumpkin Pasta with Parmesan & Sage from Bake Your Day and Pumpkin Skillet Biscuits from Bless this Mess.  I think this coating would be great on mild fish and maybe even chicken.  I see experiments in my future!

Samsal21's Review

August 04, 2014
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!

gkd1029's Review

March 26, 2014

Jabber4104's Review

January 08, 2014
Great taste! Super clean and easy. Served it with quinoa and butternut squash. Awesome dinner, my picky BF loved it. Traded the bread crumbs for Panko.

DMKitten97's Review

January 04, 2014
My husband loves this! I make it just like the recipe except use 1 1/2 tsp ground sage instead of fresh and it has a wonderful flavor.

whatever123's Review

January 04, 2014

medic75's Review

November 18, 2013
Really awesome. Used Panko breadcrumbs per other users review. Definitely used thin cut boneless pork chops.

Milissap's Review

October 06, 2013