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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Feb 26, 2013

Saged Pork Chops

These pork chops are quite flavorful and juicy, thanks to the bread crumb mixture.  Goes well with tomorrow's cabbage recipe and dinner rolls.

  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

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