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Chops: Asiago-Crusted Pork Chops




Source of Recipe


Cooking Light Fresh Food Fast, Oxmoor House, APRIL 2009


List of Ingredients




4 (4-ounce) boneless center-cut loin pork chops
1 egg white, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated Asiago cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 lemon wedges
2 teaspoons chopped fresh thyme


Recipe



1. Place pork between 2 sheets of plastic wrap; pound to an even thickness (about 1/4 inch) using a meat mallet or a small heavy skillet.

2. Place egg white in a shallow dish. Combine panko, cheese, salt, and pepper in a shallow dish. Dip pork in egg white; dredge in panko mixture, pressing gently with fingers to coat.

3. Heat oil in a large nonstick skillet over medium heat. Add pork; cook 3 to 4 minutes on each side or until lightly browned. Squeeze 1 lemon wedge over each pork chop; sprinkle each evenly with thyme.

4 Servings-1 pork chop each