Tuesday, May 17, 2005

Parmesan and Sage-Crusted Pork Chops

Parmesan and Sage-Crusted Pork Chops (Adapted from CL)

1 cup fresh breadcrumbs
1 ounce (about 1/4 cup) fresh grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh sage
salt and fresh ground black pepper
1/4 cup all-purpose flour
1 large egg
1 tablespoon grainy mustard
4 boneless pork loin chops (about 4 ounces each)
1 1/2 tablespoons canola oil

In a shallow dish, stir together breadcrumbs, cheese and sage - season with salt and fresh ground black pepper.

In another shallow dish, add flour and season with salt and fresh ground black pepper.

In one more shallow dish, whisk together egg and mustard.

Working with one chop at a time, dredge the pork in seasoned flour, shaking off any excess. Dip pork into the egg mixture, letting any excess drip away. Place pork into the breadcrumb mixture and coat both sides., allowing excess to drip off. Repeat with the remaining chops.

In a large skillet, heat oil over medium. Add pork and cook until done and golden brown, about 2 to 3 minutes per side.

Makes 4 servings.

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