In this quick recipe for breaded boneless pork chops adapted from Cooking Light, Parmesan cheese and breadcrumbs add crunch, while chopped fresh sage and black pepper provide plenty of flavor. Serve with Roasted Butternut Squash and Pears or Mashed Red Potatoes and Sautéed Broccoli Rabe.
What to buy: Be sure to use real Parmigiano-Reggiano cheese, imported from Italy.
- Yield: 4 servings
- Difficulty: Easy
- Total: 25 mins
- Active: 15 mins
- 1 slice good-quality white bread, torn into pieces
- 1 ounce grated Parmigiano-Reggiano cheese (about 1/4 cup)
- 1 tablespoon chopped fresh sage
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon Dijon mustard
- 2 large egg whites
- 4 boneless pork loin chops, about 4 ounces each
- 1 1/2 tablespoons vegetable oil
- Place the bread in a food processor and pulse about 10 times—you should end up with about 1 cup of coarse crumbs. Transfer the crumbs to a shallow dish (a pie plate is perfect) along with the Parmigiano-Reggiano, sage, salt, and pepper to taste. Place the flour in a second shallow dish. Combine the Dijon mustard and egg whites in a third shallow dish; beat with a whisk until they’re well combined.
- Take a pork chop and coat it with the flour, shaking off the excess. Dip the floured chop into the Dijon–egg white mixture, allowing the excess to drip off. Drop the chop in the crumb mixture, tossing to make sure it’s completely coated. Set aside on a plate. Repeat with the remaining chops.
- Heat a large skillet or sauté pan over medium heat. Add the oil and swirl to distribute it in the pan. Add the pork chops. Cook 3 minutes on the first side, or until the breading is browned and crusty (don’t be tempted to move the chops—they need to stay put in order to brown properly). Flip and cook an additional 3 minutes. Transfer to a warmed platter or individual plates and serve immediately.