We moved last weekend. It was very dramatic, complete with Christopher spraining his ankle the day before the move. Cooking currently takes eight times longer, since grabbing a fork now involved opening every drawer in the kitchen while yelling “WHY IS EVERYTHING SOMEWHERE WRONG?!”
Tired of take out but reluctant to run one more errand, I wanted to cook a meal from what I already had on hand, which in this case happened to be pork chops and Locatelli Parmesan cheese. Extensive googling of “Pork chop recipe” “pork chop parmesan recipe” “QUICK Pork chop recipe” finally led me to this Cooking Light recipe for Parmesan and Sage Crusted Pork Chops.
I used to be very suspicious of Cooking Light, but far from the usual “use sadness instead of sugar!” and other terrible substitutions you see floating around, they have careful and well crafted recipes that make you go “Really, this is healthy? Nice!”
The battering process they use for the pork in this recipe provides maximum adherence of the lovely cheesey breading. You coat the pork chops in flour to dry them and help adhere the egg whites and mustard mixture, followed by dipping them into the bread crumbs, sage, and Parmesan. The result is a light, flaky, cheesy breading over tender pork with a hint of tang from the mustard.
Obviously I could not allow a “light” recipe to stand alone, so I paired it with cheesy orzo (adding an extra half cup of cheese to the recipe, I regret NOTHING), and a green salad. I left the orzo alone for most of the cooking process until most of the liquid was absorbed, then stirred continuously like it was a risotto, resulting in a creamier texture.
Start to finish, this took about 40 minutes, which could work well on a weeknight. I imagine you would be even speedier if you knew where all your forks were hiding.
Parmesan and Sage Crusted Pork Chops
(Cooking Light, December 2008) – Recipe by Lorrie Hulston Corvin
- I sliced those one inch Costco pork chops in half so I didn’t have to fiddle with my meat thermometer and for maximum breading to pork ratio. You could also make things easier on yourself and use thin-cut pork chops.
- I had no white bread to toast and three containers of bread crumbs to choose from, so I used Panko bread crumbs and it worked perfectly. I’d actually recommend this over making your own bread crumbs.
- I used one teaspoon of dried sage instead of fresh.
- I used dijon mustard.
- 1 (1 1/4-ounce) slice white bread, torn into pieces
- 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped fresh sage
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon prepared mustard
- 2 large egg whites
- 4 (4-ounce) boneless thin-cut pork loin chops, trimmed
- 1 1/2 tablespoons canola oil
- Place bread in a food processor; pulse bread 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk.
- Working with one pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off. Coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture.
- 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.
Adapted from Rachel Ray
- 2 tablespoons extra-virgin olive oil
- 1/2 small onion, chopped
- 14 ounces chicken broth
- 1 cups orzo pasta
- 1 teaspoon dried oregano
- 1/2 cup grated Parmigiano or Romano
- Salt and freshly ground black pepper
- Heat an 8 inch pot over moderate heat. Add the olive oil and heat until shimmering. Add the onion and saute unit soft, 2 to three minutes. Add the chicken broth and bring to a boil. Add the orzo and return to a boil. Once boiling, lower the heat to a simmer and cover the pan. Simmer for 15 minutes, stirring every five minutes or so, until most of the liquid has been absorbed.
- To add a risotto-like texture to the orzo, begin stirring the orzo continuously when most of the liquid has been absorbed. Begin adding the Parmesan, stirring continuously until all cheese has been added and is melted. Serve immediately, with additional Parmesan.