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.