myrecipes.com. Rick is a big pork chop fan, and they were on sale at Publix so it was the perfect opportunity to use this recipe that I've been wanting to try out. Rick wasn't too crazy about the suggested sides so we decided that it would be great with our favorite green beans and a baked potato. Instead of using crushed green beans as the recipe calls for, we substitute slivered almonds and increase the garlic to 3 cloves. The results was one of the best dinners that we've ever had! I foresee us having this one quite a few times in the future! The recipe here is one that incorporates the changes that I made to the original.
Here's what we did.
Parmesan and Sage-Crusted Pork Chops
1/2 cup regular bread crumbs
1/2 cup panko
1/4 cup grated Parmesan Cheese
1 1/2 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
1 tablespoon yellow mustard
2 large egg whites
4 boneless thin-cut pork chops
1 1/2 tablespoons extra virgin olive oil
Combine breadcrumbs, panko, cheese, sage, salt and pepper in a shallow dish and place flour in another one. Combine mustard and egg whites in a bowl, stirring with a whisk.
Dredge a pork chop in the flour and shake off the excess. Drop the pork into the egg mixture and let the excess drip off. Coat the pork chop in the breadcrumb mixture and set aside on another plate. Repeat with other pork chops.
Heat oil in a skillet over medium heat. When the oil is heated, add the pork chops and cook 5 minutes on each side or until browned and done.