Parmesan Breaded Pork Chops Recipe

• 1 slice good-quality white bread, torn into pieces
• 1 ounce grated Parmigiano-Reggiano cheese (about 1/4 cup)
• 1 tablespoon chopped fresh sage
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 tablespoon Dijon mustard
• 2 large egg whites
• 4 boneless pork loin chops, about 4 ounces each
• 1 1/2 tablespoons vegetable oil

1. Place the bread in a food processor and pulse about 10 timesyou should end up with about 1 cup of coarse crumbs.
2. Transfer the crumbs to a shallow dish (a pie plate is perfect) along with the Parmigiano-Reggiano, sage, salt, and pepper to taste.
3. Place the flour in a second shallow dish.
4. Combine the Dijon mustard and egg whites in a third shallow dish; beat with a whisk until theyre well combined.
5. Take a pork chop and coat it with the flour, shaking off the excess.
6. Dip the floured chop into the Dijonegg white mixture, allowing the excess to drip off.
7. Drop the chop in the crumb mixture, tossing to make sure its completely coated.
8. Set aside on a plate.
9. Repeat with the remaining chops.
10. Heat a large skillet or saute pan over medium heat.
11. Add the oil and swirl to distribute it in the pan.
12. Add the pork chops.
13. Cook 3 minutes on the first side, or until the breading is browned and crusty (dont be tempted to move the chopsthey need to stay put in order to brown properly).
14. Flip and cook an additional 3 minutes.
15. Transfer to a warmed platter or individual plates and serve immediately.

white bread, cheese, fresh sage, kosher salt, freshly ground black pepper, allpurpose, mustard, egg whites, pork loin chops, vegetable oil

Taken from www.chowhound.com/recipes/parmesan-breaded-pork-chops-31253 (may not work)