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Parmesan and Sage-Crusted Pork Chops (Cooking Light)

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“Cooking Light 12/08 The recipe didn't specify what type of mustard. I used dijon which tasted fine.”
READY IN:
21mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Tear bread into large pieces and pulse 10 times in a food processor until you have coarse crumbs.
  2. Combine 1 cup breadcrumbs. cheese, sage, salt, and pepper in a shallow dish. In a second dish, place the flour, and in a third dish whisk the mustard and egg whites.
  3. One pork chop at a time: dredge chop in flour, then dip into the egg mixture, and lastly in the breadcrumbs.
  4. Heat a large nonstick skillet over medium heat. Add oil. Add pork chops and cook for 3 minutes on each side or until done.

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