Parmesan and Sage Crusted Pork Chops

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I was lucky to grow up in a household where healthy dinners were the norm. I feel like sitting down each night with my family and sharing a nutritious meal really helped me set healthy habits that have stuck with me through adulthood. So it is definitely something that I want to keep up in Eric and my little “family of two”. However, cooking healthy for just myself is quite different than cooking for me and a boy. Although a baked sweet potato and a salad is a perfectly filling meal for me, it wouldn’t quite appease my 6 foot 2 husband. So I have already learned a few key things to create a healthy meal that keeps us both full and happy. First of all, I try to include a source of lean protein. And though Eric would be perfectly happy eating chicken every night, I try to make a good mix of chicken, fish or lean pork, just to switch it up a bit. And second, I always make three portions, one for me and two for Eric. That way I’ve made enough to fill him up, but I’m not eating huge “guy sized” portions. This is a recipe I found in Cooking Light magazine and I have a feeling it might become a regular recipe in our household. Quickly pan frying the pork chops give the breading a crisp texture, while finishing them off in the oven keep them nice and tender. And with a side of roasted asparagus, you have yourself a delicious, healthy dinner.

Ingredients: Makes four pork chops

    • 1 cup Italian breadcrumbs
    • 1/4 cup (1 ounce) 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
    • 1 tablespoon dijon mustard
    • 2 large egg whites
    • 4 boneless thin-cut pork loin chops
    • 1 1/2 tablespoons canola oil

Preparation:

  1. In a shallow dish, combine breadcrumbs, parmesan, sage, salt & pepper
  2. In a second shallow dish (or paper plate), place all purpose flour
  3. In a third shallow dish, combine beaten egg whites and dijon mustard
  4. To bread pork chops, place chops in the flour mixture and shake of excess flour, next place in egg mixture, again shaking off any excess, and finally, dredge pork chops in breadcrumb mixture.
  5. After you have repeated this process with all 4 pork chops, heat a large frying pan over medium high heat
  6. Place oil in frying pan and turn pan until oil coats it
  7. Place breaded pork chops in the pan and let cook for 2-3 minutes per side, or until chops are slightly browned
  8. Then place porkchops on a greased cookie sheet and bake in a 350 degree oven for 8 minutes, or until a meat thermometer reads 180 for internal temperature of the chops.

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