Parmesan and Sage Crusted Pork Chops

Although I have never visited Italy in March I think it would be much greener than March in Saskatchewan. Italy at any time of the year is a nice place to be. Menus vary from region to region and I am excited to see what my dinner partners are presenting.

If you are new to my blog, we have a virtual supper each month using recipes from Cooking Light. Yes, that's right, a lovely guilt-free meal every month. Can't beat that.

These pork chops were love at first bite. They are so easy to make, tasty and a healthy choice. I will be using this breading recipe again. Perhaps I'll try it with meatballs or chicken paillards. These bone-in pork chops are very flavourful and juicy with just a little bit of fat.

In Italian pork translates as carne di maiale. Usually pork is cured in Italy. It becomes prosciutto, pancetta, cappacolla, guancialle or lardo. But you can also find pork that is served without curing in most parts of the country.

Now go and check out these recipes honouring Italy:


Jerry's recipe from A Life Lived is Melon Prosciutto Salad with Parmigiano Reggiano.

Sandi at the Whistlestop Cafe is presenting Tuscan White Bean Soup with Proscuitto

Val from More Than Burnt Toast is making Gnocchi with Browned Butter. This is one of my favourites.

Susan's dessert Warm Caramelized Pears with Clove Zabaglione. Oh yum. This is when I wish this was a real dinner party.

This gives us all great motivation to get into the kitchen and make a lovely meal. And bonus, it is not packed with calories and fat.

These pork chops are outstanding. It is super easy to use quick fry chops. Bread them in this herbed mixture and you have a main course to build a meal around.

 Parmesan and Sage Crusted Pork Chops

    1 (1 1/4-ounce) slice white bread, torn into pieces

    1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

    1 tablespoon chopped fresh sage

    1/4 teaspoon salt

    1/4 teaspoon freshly ground black pepper

    1/4 cup all-purpose flour

    1 tablespoon prepared mustard

    2 large egg whites

    4 (4-ounce) boneless thin-cut pork loin chops, trimmed

    1 1/2 tablespoons canola oil

    1. Place bread in a food processor and pulse 10 times or until coarse crumbs measure about 1 cup. 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.

    2. Working with one pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off. Coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture.

    






 3. Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 3 minutes on each side or until browned and done.

Lorrie Hulston Corvin, Cooking Light

DECEMBER 2008

Nutritional Information per serving

    Calories: 272

    Calories from fat: 45%

    Fat: 13.6g

    Saturated fat: 3.7g

    Monounsaturated fat: 6.6g

    Polyunsaturated fat: 2.2g

    Protein: 28.8g

    Carbohydrate: 7g

    Fiber: 0.4g

    Cholesterol: 69mg

    Iron: 1.3mg

    Sodium: 409mg

    Calcium: 102mg