A Recipe for Me

A Collection of Recipes from Lisa and Donna

Asiago-Crusted Pork Chops

I wish I could take credit for this recipe, but alas cannot and must give credit to the publishers at Cooking Light. Tonight I tried this recipe and it’s a keeper! Therefore I am sharing with you. It’s very easy, very quick and very tasty.

What you need:

  • 4 (4-oz) boneless center-cut pork chops
  • 1 egg white, lightly beaten
  • 1/2 C panko (Japanese breadcrumbs)
  • 1/4 C (1 oz) grated Asiago cheese
  • 1/4 Tsp salt
  • 1/4 Tsp black pepper
  • 1 Tbsp extra-virgin olive oil
  • 4 lemon wedges
  • 2 Tsp chopped fresh thyme

What to do:

  1. Place pork between two sheets of plastic wrap or in a heavy-duty storage bag; pound to an even thickness (about 1/4 inch) using a meat mallet or small, heavy skillet.
  2. Place egg white in a shallow dish. Combine panko, cheese, salt and pepper in another shallow dish. Dip pork in egg white; dredge in panko mixture, pressing gently with fingers to coat.
  3. Heat oil in a large non-stick skillet over medium heat. Add pork; cook 3-4 minutes on either side or until lightly browned. Squeeze 1 lemon wedge over each chop; sprinkle evenly with thyme.

Serves 4.

Suggested side: steamed, fresh broccoli

Leave a Reply

You must be logged in to post a comment.