Prep Time: 15 minutes
4 pork chops, 3/4-inch thick
1/4 cup Italian-seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1 egg white, beaten
1 teaspoon oil
Servings: 4
In a shallow bowl combine crumbs and cheese.
Dip chops in egg white and coat with crumb mixture.
Heat oil in nonstick skillet over medium-high heat. Add chops. Reduce heat to medium-low and cook for 8-10 minutes, turning once, until evenly browned.
Serve with tomato and cucumber salad with Italian dressing and crusty breadsticks.
4 pork chops, 3/4-inch thick
1/4 cup Italian-seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1 egg white, beaten
1 teaspoon oil
Servings: 4
In a shallow bowl combine crumbs and cheese.
Dip chops in egg white and coat with crumb mixture.
Heat oil in nonstick skillet over medium-high heat. Add chops. Reduce heat to medium-low and cook for 8-10 minutes, turning once, until evenly browned.
Serve with tomato and cucumber salad with Italian dressing and crusty breadsticks.
