Parmesan and Sage-Crusted Pork Chops

I adapted this recipe, which I got from my good friend, and name twin, Amanda O. Enjoy!

Parmesan and Sage-Crusted Pork Chops

1 cup bread crumbs
1/4 cup grated Parmesan cheese
1 tbsp. chopped fresh sage
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup flour
1 tbsp. prepared mustard
2 large egg whites, lightly beaten
2 (4 oz. each) boneless pork loin chops, trimmed
1 1/2 tbsp. canola oil

Combine breadcrumbs, cheese, sage, salt and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk.

Working with 1 pork chop at a time, dredge pork in flour, shaking of excess. Dip pork into egg white mixture. Coat pork completely with breadcrumb mixture, set aside. Repeat procedure with remaining pork chop.

Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork, cook 5 minutes on each side or until browned and cooked through.

Makes 2 servings