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