When I was pregnant with ny son, 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.
Asiago Crusted Pork Chops
- 8 boneless center-cut loin pork chops, thin sliced
- 2 egg whites -- lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1/2 cup grated Asiago cheese
- 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)
- Place egg whites 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.
- 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.
Source: Cooking Light Fresh Food Fast
Created using The Recipes Generator