We made the most incredible dinner last week, and two of the three recipes we used were first-timers. I found this pork recipe online and tweaked it after reading several reviews. A couple of people stressed that the chops had to be thin, about 1⁄4-inch thick, and cooked exactly three minutes on each side.
I lucked out at the grocery store and found a pack of eight thin pork loin chops that weighed in at 11⁄4 pounds, or about 21⁄2 ounces each. They didn’t even have to be pounded down and once my husband, Charlie, trimmed the visible fat from them, they were ready to go.
These chops were so tasty and tender, we didn’t even need knives to cut them. I served them with orzo that was cooked in water and chicken broth and topped with fresh Parmesan and torn basil and sweet-and-sour green beans.
The flavors were all so good together, and Charlie and I and son Patrick all made happy plates. There were enough leftovers for only one, and they went to Charlie for the next day’s lunch because I was celebrating a milestone birthday with my co-workers.
It’s great to be 50!
Parmesan Sage-Crusted Chops
3/4 cup panko Japanese bread crumbs
5 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh sage
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 cup all-purpose flour
2 teaspoons prepared yellow mustard
1 teaspoon Dijon mustard
2 large egg whites
8 boneless thin-cut pork loin chops (2 to 3 ounces each)
2 tablespoons canola oil
Combine panko, cheese, sage, salt and pepper in a shallow bowl. Place flour in another shallow dish. Combine mustards and egg whites in another shallow dish and beat with a whisk.
Working with one chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drop off. Coat pork completely with panko mixture. Repeat process with remaining chops.
Heat 1 tablespoon oil in a large nonstick skillet. Add 4 pork chops and cook 3 minutes on each side or until browned and done. Repeat process with remaining oil and chops.
Ginna Parsons is the Daily Journal’s food/home/garden editor.
Ginna Parsons/NEMS Daily Journal