One of our hands down favorite meals. I vary the cheese based on what I've got in the fridge- sometimes it's the Asiago, sometimes Parmesan, sometimes 3 cheese blend. I buy thin cut chops and it's a great way to feed the whole family for not a ton of money.
(originally made 4/9/2010)
When I was pregnant with Jake, I had only one food aversion. Pork.
Chops, bacon, sausage, didn't matter. Over the last 7 years, I've
managed to incorporate bacon and sausage back into my diet, but chops,
loin, ribs was still a no go. Saw this recipe in the Cooking Light
Fresh Food Fast book and I thought that I might be able to get by this
one mentally, since pounded out and breaded it would be a lot like
chicken. This was lunch today, served alongside a sweet potato with Orange Thyme butter and it made for a perfect meal. This would also
be a great breading for chicken. Enjoy!
* Exported from MasterCook *
Asiago-Crusted Pork Chops
4 boneless center-cut loin pork chops -- (4-ounce)
1 egg white -- lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1/4 cup grated Asiago cheese -- (1 ounce)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 lemon wedges
2 teaspoons chopped fresh thyme (used dried)
1. Place pork between 2 sheets of plastic wrap; pound to an even
thickness (about 1/4 inch) using a meat mallet or a small heavy skillet.
2. Place egg white in a shallow dish. Combine panko, cheese, salt,
and pepper in a shallow dish. Dip pork in egg white; dredge in panko
mixture, pressing gently with fingers to coat.
3. Heat oil in a large nonstick skillet over medium heat. Add pork;
cook 3 to 4 minutes on each side or until lightly browned. Squeeze 1
lemon wedge over each pork chop; sprinkle each evenly with thyme.
Yield: 4 servings (serving size: 1 pork chop)
CALORIES 253 (44% from fat); FAT 12g (sat 4.1g,mono 5.4g,poly 1g);
IRON 0.7mg; CHOLESTEROL 71mg; CALCIUM 83mg; CARBOHYDRATE 6.2g; SODIUM
297mg; PROTEIN 27.4g; FIBER 0.6g
Cooking Light Fresh Food Fast