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.