Parmesan And Sage-Crusted Pork Chops (Cooking Light)

1. 1

   Tear bread into large pieces and pulse 10 times in a food processor until you have coarse crumbs.

2. 2

   Combine 1 cup breadcrumbs. cheese, sage, salt, and pepper in a shallow dish. In a second dish, place the flour, and in a third dish whisk the mustard and egg whites.

3. 3

   One pork chop at a time: dredge chop in flour, then dip into the egg mixture, and lastly in the breadcrumbs.

4. 4

   Heat a large nonstick skillet over medium heat. Add oil. Add pork chops and cook for 3 minutes on each side or until done.

* Per serving · 4 servings · Values may vary.

No additional tips available.