One of my favorite pork chop recipes.
Ingredients
1 cup Italian bread crumbs
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
8 (2-ounce) boneless pork chops (1/4 inch thick)
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
2 teaspoons vegetable oil
Cooking spray
4 lemon wedges
Preparation
Place breadcrumbs in a shallow dish.
Combine salt, pepper, sage, and thyme; sprinkle over both sides of pork.
Place flour in a shallow dish. Place breadcrumbs in another shallow dish. Place egg whites in a third shallow dish.
Dredge pork in flour, dip in egg whites, and dredge in breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan. Cook 2 1/2 minutes or until lightly browned. Lightly coat surface of chops with cooking spray; turn chops over. Cook 2 1/2 minutes or until done. Serve with lemon wedges.
Yields 4 servings (2 pork chops each)
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