Wednesday, December 8, 2010

Parmesan and Sage Crusted Pork Chops

adapted from "Cooking Light"

serves 4 ( 7 points +)

1-¼ oz. white bread
¼ c. grated Parmesan cheese
1 tsp. dried sage
¼ tsp. salt
¼ tsp. pepper
¼ c. flour
2 egg whites
4 ( 4 oz) boneless pork chops
1-½ T. canola oil

Place bread in food processor and process until coarse crumbs form. Combine bread with cheese, sage, salt and pepper in a shallow dish.
Place flour in another dish and egg whites ( beaten) in another dish.
Heat a nonstick skillet with the oil.
Dredge pork chops in flour, then coat in egg whites, then coat in bread crumb mixture. Cook for 3-4 minutes per side or until done.


  1. This may be dumb to ask. New points or old points? :) This sounds amazingly yummy!

  2. Oh, never mind. I just noticed the little PLUS sign, so it's the new points. tHANKS. Hubby adores pork. And he kinda likes sage. Should work.

  3. This looks SOOOO good!!! Like many of your other recipes, this has been bookmarked. Have a great day!


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