The Parmigiano-Reggiano cheese and sage crust adds bold flavour while sealing in juice for moist, delicious chops. Although this dish is worthy of a special occasion, it’s so easy to prepare you’ll have a quick meal ready in minutes any night of the week!
Prep Time: 5 min Cook Time: 10 min Total Time: 20 min
Makes: 4 servings
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Ingredients
1 (1 1/4-ounce) slice white bread, torn into pieces
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1 tablespoon prepared mustard
2 large eggs, whites only
4 (4-ounce) boneless thin-cut pork loin chops, trimmed
1 1/2 tablespoons canola oil
Directions
- Place bread in a food processor; pulse 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 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 non-stick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 3 minutes on each side or until browned and done.
SOURCE: CookingLight.com
