Parmesan and Sage Crusted Pork Chops

Parmesan and Sage Crusted Pork Chops
Parmesan and Sage Crusted Pork Chops

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    (1 1⁄4-ounce) slice white bread, torn into pieces

  • or I use Italian bread crumbs

  • 1/4

    all-purpose flour

  • 1

    ⁄4 cup (1 ounce) grated Parmigiano-Reggiano cheese

  • 1

    tablespoon prepared mustard

  • 1

    tablespoon chopped fresh sage

  • 2

    large egg whites lightly beaten

  • 1

    ⁄4 teaspoon salt

  • 4

    (4-ounce) boneless thin-cut pork loin chops, trimmed

  • 1

    ⁄4 teaspoon freshly ground black pepper

  • 1

    1⁄2 tablespoons canola oil

Directions

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. Working with 1 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

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