Parmesan And Sage-Crusted Pork Chops (Cooking Light)

• 1 slice white bread
• 1/4 cup parmigiano-reggiano cheese, grated
• 1 tablespoon fresh sage, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 1 tablespoon prepared mustard
• 2 large egg whites
• 4 thin boneless pork loin chops
• 1 1/2 tablespoons canola oil

1. Tear bread into large pieces and pulse 10 times in a food processor until you have coarse crumbs.
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. One pork chop at a time: dredge chop in flour, then dip into the egg mixture, and lastly in the breadcrumbs.
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.

white bread, cheese, fresh sage, salt, pepper, flour, mustard, egg whites, pork loin chops, canola oil

Taken from www.food.com/recipe/parmesan-and-sage-crusted-pork-chops-cooking-light-346404 (may not work)