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.
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!
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!
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.
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.
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.
Really awesome. Used Panko breadcrumbs per other users review. Definitely used thin cut boneless pork chops.
This was just delicious! Took advice and used panko bread crumbs! Fabulous!
this was a really good meal i just really got into cooking and this was a good first dish to cook it took me about 20 minutes in total.
I really, really enjoyed this pork; the boyfriend labeled it "LEGIT!" I, too, used rosemary instead of sage, and plain panko instead of torn white bread and the "crunch" was on point. I worried about the cooking time but any longer and it wouldn't have been so perfect :) I served this with lemon roasted asparagus and truffle-parmesan mashed potatoes.
I rated this a 4 as a compromise. I thought it was a 3 star and my husband thought it was a 5 star. I used panko bread crumbs rather than the white bread in the food processor. 3 min. on each side was perfect. Next time, I might add a little more parmesan cheese. I served it with the polenta and added some parmesan cheese. It was quite tasty.
Awesome. We make this one often in our house.
Easy to make & have great flavor. Well worth a try.
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!
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.
If all other Cooking Lite recipes are this good, I will not have any problem sticking to a healthy diet. DELICIOUS!!
Super simple, very quick and yummy. A lot of bang from such a simple dish. Both my kids love it too.
Tasted great, I only used about 1/2 the salt indicated in the recipe though
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.
I am generally not a fan of pork chops, but my husband loves them, so after picking some up at the store the other day, I was searching for a recipe to jazz them up. This was okay. I was hoping it would keep the pork moist, which it did. The flavor, however, just didn't do much for me. I did use thyme over sage, which I do love, but just didn't have on hand...not sure how much of a difference that made. They also took longer than suggested and did start to get a bit dark in spots. I served them with roasted Yukon gold potatoes and sauteed cinnamon apples. I don't think I would try this recipe again.
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.
Excellent for a quick week night meal. I used Eggbeaters instead of egg white. The crust stayed on very very well. Enjoy!
Absolutely delicious! A bit messy, but quick and easy!
I tried this recipe for the first time in November and have made it 3 times since! My husband and I love it because it doesn't taste like a light recipe at all. The parmesan cheese/sage combo give it a real flavor boost. I have also served this with mashed potatoes and steamed broccoli. It's one of my "go-to" recipes because it is quick and easy and I usually have all the ingredients on hand (I have also used dried sage when I can't find fresh).
This dish was amazing! I was so impressed with all the flavors. I cut some corners and used regular bread crumbs. I also used a little thicker pork chop, and it was still great. I used thyme instead of sage, and it was truly delish!! I will definitely be cooking this again soon! Also, i cooked on low-medium heat to avoid burning the cheese.(i read that it was a problem in other reviews)
A quick weeknight meal I could have served to company. The mustard and parmesean made the dish. However even though I had a very thin cut they needed 5 minutes on each side to cook through.
Other than pounding the pork chops to make them more like cutlets, this recipe was very easy and very good.
I'm a southerner and we like our pork chops fried. This recipe gives you that same fried taste, only better, and with half the calories. You have to try this recipe!!
A tried and true, easy, weeknight favorite. I've made it with both chicken and pork -- both are great.
I was able to find thin cut pork cutlets at the store and made the recipe as instructed, except used Panko as suggested by another reviewer. Was really delicious and loved by both husband and 6 year old.
Excellent flavor! A few shortcuts; use Panko instead of making your own bread crumbs if in a rush. Didn't have sage, substituted fresh basil (YUM). Also, I tried to pound my boneless chops thinner, but they were still too thick to cook fully in the 3-4 minutes needed to brown the coating. SO, wrap the handle in foil, and stick the whole pan in a 325 degree oven to finish them off. Still crisp, perfectly done! Served them to my mother in law (!) with rave reviews; cous cous and green beans on the side.
The mixture of egg whites and cheese stuck to the pan, even though it was non stick and instantly took on a burned color. The pan was at the right temperature and there was the right amount of oil. The coating came off the pork and the meat wasn't even cooked all the way through given the time indicated in the recipe. It was awful and made an awful mess!
OK. I think I overcooked otherwise it might have been a hit.
Great flavor and easy to make recipe. I followed the recipe to a "T" and wouldn't change a thing. The result looked just like the photo and the flavors melded perfectly.
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
I found this simple and easy to make and the flavors to be wonderful...my sage was a little freeze dried having been frozen in the garden but overall it was a hit and they were even good reheated the next day just not crunchy
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.
Oh, man, was this recipe delicious. I have to disagree with one of the reviewers and sing the praises of the sage in this dish-fantastic! I did vary the recipe slightly- instead of pork chops, I used pork tenderloin and pounded the meat pretty thin- to make sure it was crispy and delicious- which it most certainly was! I also used the menu suggestion and paired it with polenta.
Excellent! This is one of those annoying recipes with multi-step breading and frying that takes forever, but the payoff was well worth the compliments! I processed the insides of an old loaf of french bread the morning of, then preassembled my dredging station. I saw in the picture the pork was super thin, so I pounded out a standard, trimmed bone-in pork chop (that I deboned) to 1/4". The 3-min/side cook time was then perfect--I knew any thicker and it wouldn't work. I served it with soft polenta and blanched asparagus...a HIT! I kept the first two chops warm in a 325 degree toaster oven, which kept it crispy and hot, but still moist.
After reading the other review, i seasoned the pork lightly w/adobo for extra flavor. I added some panko breadcrumbs for extra crunch, and i also used spicy mustard. It was good, my husband loved it, but my chops were a lil on the thick side...so i had to cook it alot longer. Overall, def. something different to try out!
I've only made a handful of cooking light recipes that were inedible, and this is one of them. The sage did not blend well in this dish. The cheese in the coating browned and took on an almost burnt cheese taste to it. The pork was rubbery. Needless to say, we're not repeating this one.