Parmesan and Sage– Crusted Pork Chops

Take a break from chicken and discover how quickly pork can help you pull together a delicious weeknight meal. When it comes to taste, this recipe for Parmesan and Sage Crusted Pork Chops can't be beat. Use high-quality Parmigiano-Reggiano and be sure to skip the dried sage, opting instead for the fresh, inexpensive variety that packs a ton of flavor. Simply pan-fry the coated chops for three minutes on each side and dinner is essentially ready.
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.

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 egg whites, lightly beaten
4 (4-ounce) boneless thin-cut pork loin chops, trimmed		1 1⁄2 tablespoons canola oil

Yield: 4 Servings
　
directionsPrep: 5 min Total: 15 min (Quick)
.....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.