The following recipe is going to be my new go-to pork chop recipe. Brady absolutely loved these pork chops and I couldn't agree more. Not only do they taste great, but this recipe is healthy and takes almost no time to prepare. Searing the pork chops on both sides and then finishing them in the oven is definitely the secret. A few minutes in the oven really seals in the flavor and keeps the pork from getting chewy. I served the pork chops with polenta and roasted cauliflower with rosemary and olives, two more great recipes that I will be sharing shortly.
Parmesan and Sage Crusted Pork Chops
** adapted from Cooking Light
Serves 4 but can easily be halved
Prep/Cook Time: 20 minutes
1/2 cup Panko
1/4 cup Parmesan cheese, shredded
1 T. fresh sage, chopped
1/4 tsp salt
1/4 tsp pepper
1/4 c. flour
1 T. Dijon mustard
2 egg whites
4 boneless thin-cut pork chops (you could also use regular boneless pork chops and just pound them out thin)
1 T. olive oil
Preheat oven to 375. Combine Panko, Parmesan, sage, salt, and pepper in a shallow bowl. Place flour in another shallow bowl. Combine mustard and egg whites in another shallow bowl.
Working with one pork chop at a time, dredge pork in flour, shaking off any excess. Dip pork into egg white mixture and then coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork chops.
Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 2 minutes on each side or until browned. Put the skillet in the oven for 6-8 minutes or until pork chops are done.