Pork chops + fresh sage + Parmesan cheese + Bread crumbs = A very happy Tacha.
Parmesan and Sage-Crusted Pork Chops
Adapated from Cookinglight.com
1 (1 1/4-ounce) slice white bread, torn into pieces
1/4 cup (1 ounce) grated Parmesan 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
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.
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.