Delicious-ness!!!

My brother-in-law, Davey, made these for lunch last Sunday, and HONESTLY, I can't stop thinking about them!  They are INCREDIBLE!!

The recipe is from Cooking Light magazine...WOW!!!!

PARMESAN AND SAGE-CRUSTED PORK CHOPS

Ingredients

• 1 (1 1/4-ounce) 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

Preparation

 

1. 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.

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.

Nutritional Information (per serving)(1 pork chop):

• 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 

Davey pounded the pork chops with a meat mallet, to make them a little thinner, and used prepackaged bread crumbs, instead of the white bread.

It was TRULY one of the best things I've EVER eaten!!!

Here's hoping YOU discovered a "new favorite" recipe recently too!!!