Photo: Randy Mayor; Styling: Jan Gautro
Yield
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

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.

Ratings & Reviews

Kate6638's Review

stevem485
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.

AustinArtzt's Review

Trishiscookin1
December 29, 2008
Even my picky daughter ate it. Served it with the creamy parmesan orzo. Only problem is it take so many pans... Will make it again but not sure it is a weekday meal because of the number of pans

Emily112's Review

Emily112
February 22, 2010
N/A

carolfitz's Review

sifullerton
November 14, 2010
Made pork to recipe using 1tsp whole-grain French mustard and 2tsp Dijon in the egg wash; also omitted the sage because this was to be served with CL's bacon & mushroom risotto. Held the pork in warming oven while the risotto finished. Excellent chops, moist & flavorful, but CL's risotto was the star.

pogomiss's Review

DMKitten97
September 05, 2010
Excellent for a quick week night meal. I used Eggbeaters instead of egg white. The crust stayed on very very well. Enjoy!

Samsal21's Review

vickydeli
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!

UBhapE2Cme's Review

user
July 31, 2011
This is the best recipe ever! My husband loves these in chop style. Once in awhile I use this on lamb chops & nobody even realizes its lamb! I have made this many times & it always picks my husband up when he's feeling down! Quick & easy & goes great with any side dish! I have also used rosemary in place of the sage & they too were superb!

stevem485's Review

GinorioH
January 03, 2011
very tasty and quite easy. Made with dried (rubbed) sage instead of fresh, but otherwise made as written. We were quite happy with this recipe.

PghGourmet's Review

AustinArtzt
July 11, 2011
Like others, I used Panko which gave the chops a decidedly crunchy crust. We're not a big fan of sage, so I used fresh thyme instead. I thought the Dijon mustard gave it an extra level of flavor.

NHfooddude's Review

osheace
December 16, 2008
I thought this was delicious. Yes, there was some up-front effort with all the dipping and coating, but the results were more than worth it. The thick, savory coating adhered to the pork chop a lot better than I imagined it would. My wife is not a huge pork chop fan, but she raved about this dish and cleaned her plate.