Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Main Dishes

Parmesan and Sage-Crusted Chops by laticia jefferson serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Lorrie Hulston Corvin, Cooking Light, DECEMBER 2008

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.
(Recipe calls for pork but I use turkey)

Nutritional Information
Calories:272 (45% from fat)
Fat:13.6g (sat 3.7g,mono 6.6g,poly 2.2g)
Protein:28.8g
Carbohydrate:7g
Fiber:0.4g
Cholesterol:69mg
Iron:1.3mg
Sodium:409mg
Calcium:102mg

Ingredients:

1 1.25 oz

slice white bread, torn into pieces

1/4 cup

(1 oz) grated Parmigiano-Reggiano cheese

1 tbsp

chopped fresh sage

1/4 tsp

salt

1/4 tsp

freshly ground black pepper

1/4 cup

all-purpose flour

1 tbsp

prepared mustard

2 large

egg whites

4 4 oz

boneless thin-cut chops, trimmed

1.50 tbsp

canola oil

Directions:

Preparation

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.

Categories:

Main Dishes