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Parmesan Crusted Pork Chops

Parmesan Crusted Pork Chops

These look delicious, right?  They were!  The only trouble I had was keeping that pesky breading on my chops!

Is it just me or is breading sometimes the hardest thing to keep on to meat?  Typically I can do a pretty good job of it if I’m ever so careful with placing it on the meat but other times it just does not like me.  These were about half and half.  I made several pork chops and half stayed on perfectly the other half didn’t.

Regardless…they were delicious!

We served these Parmesan and Sage Crusted Pork Chops from Cooking Light alongside gluten free pasta with spinach.  Delicious!

One thing I love about chops is that they are relatively inexpensive, especially on sale.  So, once you pick these up it’s nice to find that you can make a healthy and light recipe with them.

parmesan crusted pork chops

 

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Parmesan Crusted Pork Chops

Ingredients:

  • 1 Cup Bread Crumbs or Gluten Free Bread Crumbs
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Tbsp Chopped Fresh Sage
  • 1/4 Tsp Salt
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Cup All Purpose Flour or Gluten Free All Purpose Flour
  • 1 Tbsp Prepared Mustard
  • 2 Large Egg Whites
  • 4 Boneless Thin Cut Pork Loin Chops
  • 1 1/2 Tbsp Canola Oil

Directions:

1. 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.

 

Adapted from:  Cooking Light

 

Enjoy!

Disclosure:  I’m a a blog partner with Cooking Light; however, all thoughts and opinions are my own.

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