Tuesday, November 1, 2011

Parmesan and Sage-Crusted Pork Chops

Parmesan and Sage-Crusted Pork Chops

Love, love, love these! So tender, easy and flavorful. Instead of getting chops, I used a pork tenderloin and made medallions. I paired it with a rich, home-made scallop potatoes and some asparagus. The scalloped potatoes might have been a little over powering for the pork, but both of them were delicious.

The sage took front and center for the pork, which typically doesn't have a whole lot of flavor on its own. The sage was a nice, earthy flavor and a good change of pace. I don't cook with a lot of sage, so it was a great change up of flavors to day to day meals.

If you use pork tenderloin instead of chops, plan on one tenderloin per two people. The cooking time will also depend on the thickness of your pork.

Parmesan and Sage-Crusted Pork Chops

  • 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
  • 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.

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