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Monday, June 28, 2010

Parmesan and Sage Crusted Pork Chops

These were delicious!  I found the recipe while searching for something to do with our sage.  The sage plant went crazy and we had a ton of it.  So far I had just a few sage-centric recipes, a polenta and a pasta, but we wanted to try something else.  I searched my usual resources --, google reader and my shoebox of magazine clippings and this recipe from Cooking Light became one of the top contenders.

We put it on the menu for this week and when reading through the ingredients were pleasantly surprised to find out we didn't need to buy anything at the store!  I love when that happens, and it shows that having a well stocked pantry and freezer pays off!  For example, we had the pork chops leftover from another recipe.  We needed 4 for that recipe, but it's a lot cheaper (per pound) to buy the bulk pack of 8.  So, we got 8 and threw the other four in the freezer for later.  We cut the recipe in half since we used just 2 pork chops, but it was still great.  It's definitely a "keeper" recipe.  The changes I made were to some of the portions as mentioned above and I used bredcrumbs we already had instead of making fresh ones. 

Parmesan and Sage Crusted Pork Chops
adapted from 
Yield: 4 servings (serving size: 1 pork chop)

1/2 cup bread crumbs
1/4 cup grated parmesan cheese
1 tablespoon chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons prepared mustard
1 large egg white
2 boneless pork chops
1 1/2 tablespoons canola oil

  • Combine breadcrumbs, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whit in another shallow dish, stirring with a whisk.
  • 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.
  • Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 5 minutes on each side or until browned and done.

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