Sunday, April 12, 2009

Parmesan and Sage-Crusted Pork Chops

I had been wanting to try pork chops for awhile when I ran across this recipe. I figured something covered with cheese you couldn't go wrong with.

Parmesan and Sage-Crusted Pork Chops
Recipe from
Simply Tasty

1 (1 1/4-ounce) slice white bread, torn into pieces (I also used Panko)
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 egg whites
4 (4-ounce) boneless thin-cut pork loin chops, trimmed
1 1/2 tablespoons canola oil

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.

 

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.

 

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.

This was our first time to ever make pork chops and as you can see, we slightly overcooked them.  The flavor was good and we will probably try them again.

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