Breading pork chops dates back to well as long as we've been eating pork chops. This recipe from ChowHound and Cooking Light adds a great twist to a classic preparation.
Parmesan Breaded Pork Chops
- 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
- 2 .5lb boneless thick cut pork chop
- 1 1/2 tablespoons vegetable oil (olive, grape seed or lard can be used as alternate)
Place the bread in a food processor and pulse about 10 times—you should end up with about cup of coarse crumbs. Transfer the crumbs to a shallow dish (a pie plate is perfect) along with the Parmigiano-Reggiano, sage, salt, and pepper to taste. Place the flour in a second shallow dish. Combine the Dijon mustard and egg whites in a third shallow dish; beat with a whisk until they’re well combined.
Take a pork chop and coat it with the flour, shaking off the excess. Dip the floured chop into the Dijon–egg white mixture, allowing the excess to drip off. Drop the chop in the crumb mixture, tossing to make sure it’s completely coated. Set aside on a plate.
Heat a large skillet or sauté pan over medium heat. Add the oil and swirl to distribute it in the pan. Add the pork chops. Cook ~5 minutes on the first side, or until the breading is browned and crusty (don’t be tempted to move the chops—they need to stay put in order to brown properly). Flip and cook an additional 5 minutes. Let rest for a couple of minutes and slice into 1/4 slices to serve with side of your choice.