Monday, December 5, 2011

Asiago Pork Chops

Hooray, I wanted to get caught up on the good recipes I have made lately before losing them forever. This is the last in the batch....although I do have a few that I havent uploaded pictures for so I promise not to disappear for long.
This was fast, yum, kids ate it, and you could use chicken or pork.....We have a WINNER!
Asiago Pork Chops
adapted from


6 (4-ounce) thin sliced boneless center-cut loin pork chops

1 egg white, lightly beaten

3/4 cup panko (Japanese breadcrumbs)

1/2 cup grated Asiago cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoon extra-virgin olive oil

6 lemon wedges

2 teaspoons chopped fresh thyme ( I didnt have any and my kids dont like green things :) )


1. 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.

2. 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.

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