What You’ll Need
- 1 slice good quality white bread, torn into pieces
- 1 oz grated Parmigiano-Reggiano cheese (about ¼ cup)
- 1 Tbsp chopped fresh sage
- ¼ tsp kosher salt
- Freshly ground black pepper
- ¼ cup all-purpose flour
- 1 Tbsp Dijon mustard
- 2 large egg whites
- Two ½ lb boneless thick-cut pork chops
- 1½ Tbsp vegetable oil (olive oil, grape seed, or lard may be used as alternate)
Let’s Cook
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Prepare the Coating:
Place the bread in a food processor and pulse about 10 times until you have coarse crumbs (about 1 cup). Transfer to a shallow dish and mix in the Parmigiano-Reggiano, sage, salt, and pepper to taste. -
Set Up the Breading Station:
Place the flour in one shallow dish. In another, whisk together the Dijon mustard and egg whites until smooth. Set the breadcrumb mixture in a third dish. -
Bread the Pork Chops:
Coat each pork chop in flour, shaking off the excess. Dip into the Dijon egg white mixture, letting any extra drip off. Press firmly into the breadcrumb mixture, coating completely. Set aside on a plate. -
Cook the Chops:
Heat a large skillet or sauté pan over medium heat. Add the oil and swirl to coat the pan. Place the pork chops in the skillet and cook undisturbed for about 5 minutes, until golden brown and crusty. Flip and cook another 5 minutes, or until the internal temperature reaches 145°F. -
Rest and Serve:
Transfer to a plate and let rest for 2–3 minutes before slicing. Serve with your favorite side, try roasted green beans, garlic mashed cauliflower, or a citrusy arugula salad.
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