Monday night I threw these together in under 20 minutes. The inspiration came from a Cooking Light recipe and a Giada recipe from Foodnetwork.com, which were very similar. Usually, my main problem with porkchops is that they turn out really dry. They either come out of the original fire dry or they dry out when reheating the leftovers. But this recipe stays ridiculously moist and tender. We didn’t even need a knife to cut them! Rob gave them 10 1/2 stars, and actually asked that they be put into the regular rotation. Considering that they are pretty darn good for you, I don’t think I’ll have a problem obliging. Because I’m trying really hard to get in the 4-6 veggie servings/day, I served this up with some broccoli with cheese sauce and corn. Nothing too difficult and perfect for a Monday night.
Parmesan Crusted Porkchops
1 1/2 c. egg beaters
1.c. parmesan breadcrumbs (I used Progresso)
3/4 c. parmesan
5 or 6 (1/4″) boneless porkchops
1/4 + 1/8 tsp. ground sage
1/4 tsp. ground thyme
6 T olive oil
Put the first three ingredients in three separate dishes. Add sage and thyme to breadcrumbs. Coat the chops completely with the cheese, pressing to adhere. Dip into egg beaters. Coat completely with bread crumbs, pressing to adhere. Heat oil in skillet over medium-high heat. Add chops (in batches if necessary) and cook till golden brown, about 2-3 minutes per side.
*I cooked three chops at a time and divided the oil between the two batches.