Sunday, February 8, 2009


Some like to call it the other white meat. I call it delicious. No matter what the cut, you can never go wrong. Over the years pork has developed a bad rap for being unhealthy. It's actually much leaner then beef. Some pork cuts, like the tenderloin, are as lean as a chicken breast. Plus, any excess fat is on the peripheral and can be trimmed off (or left on if you want extra flavour). The National Pork Board's website The Other White Meat is very informative and includes some top notch recipes.

Pork chops + fresh sage + Parmesan cheese + Bread crumbs = A very happy Tacha.

Parmesan and Sage-Crusted Pork Chops
Adapated from


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


Place bread in a food processor; pulse bread 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.

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.

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