1 Cup Panko 1/4 Cup All Purpose Flour
1 Ounce Parmesan Cheese, Grated 1 1/2 Tbl Horseradish Mustard
1 Tbl Fresh Sage, Chopped 2 Large Eggs
1/4 Tsp Salt 4 Pork Chops
Combine bread crumbs, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Whisk eggs until frothy, whisk in mustard. Pour into a third bowl.
Trim the pork chops. Working with 1 pork chop at a time, dredge pork in flour, dip into egg mixture then coat pork completely with bread crumb mixture; set aside. Repeat procedure with remaining pork chops.
Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 3 minutes on each side or until browned and done.
Per Serving: 447 Cal (44% from Fat, 31% from Protein, 25% from Carb); 34 g Protein; 21 g Tot Fat; 8 g Sat Fat; 9 g Mono Fat; 27 g Carb; 2 g Fiber; 2 g Sugar; 174 mg Calcium; 3 mg Iron; 584 mg Sodium