Parmesan and Sage Crusted Pork Chops

5:00 AM

About a month ago I used fresh breadcrumbs for breading for the first time in this recipe. Dinner wasn't great, but I learned that there was something remarkably special about using fresh bread, and I was determined to get better results next time. Tonight was that next time. And dinner was waaay better! The problem with my previous dish was that there was no moisture introduced to the breadcrumbs, which, when cooked, tasted like bland toast crumbs on my chicken. Yuck.

Tonight's pork chops were breaded in a parmesan/breadcrumb mixture, then sautéed in a little bit of olive oil (even though the recipe calls for canola), and what I was left with was an amazing, thick, crispy crust that regular breadcrumbs-from-a-can normally don't achieve. My dinner could have been slightly better, but this was all in my error, not the recipe. My chops were really thick and took a long time to cook through, so I'd recommend using a thinner cut (even the recipe says this, but I just had to disobey). Also, the hubs used up all the dijon mustard the other day and I didn't realize this, so I was stuck using plain 'ole glow-in-the-dark French's mustard. Using dijon would have yielded much better tasting chops. Other than that, I was quite impressed with tonight's dinner. This recipe (that I found on WW, by the way) can be changed to your liking so easily as well. Use chicken or fish if you'd prefer, and change up the sage to your favorite seasonings. I thought the parmesan/breadcrumb combo was a big hit, and this recipe is a keeper in our house.

Parmesan and Sage Crusted Pork Chops
Serves 4

1 slice white bread, torn into pieces
1/4 cup parmigiano-reggiano cheese, grated
1 tablespoon fresh sage, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 all-purpose flour
1 tablespoon mustard
2 egg whites
1 pound boneless pork chops, thin-cut, trimmed, 4 pieces
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.

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