You may also like
Categories:Viewed: 45 - Published at: 3 years ago
Ingredients
- 2 egg whites
- 2 teaspoons cornstarch
- 1 1/2 cups panko breadcrumbs
- 2/3 cup pecans, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon rubbed sage
- 4 pork loin chops, boneless, 1-inch thick
- 1/4 cup olive oil
Method
- Preheat oven to 400 degrees F.
- In a shallow dish, whisk together the egg whites & cornstarch until smooth.
- In a shallow dish, whisk together the bread crumbs (panko), pecans, salt, rosemary & sage.
- Dip chops in egg white mixture to coat & then dredge each in the bread crumb mixture, pressing bread crumbs gently to adhere.
- In an oven proof skillet, heat oil over medium heat, then add chops & cook for 3 or 4 minutes per side.
- Place skillet in oven & bake for 10 to 12 minutes or until pork is cooked through.
