HouseMart EATS book(Ben Franklin)
Michael Andrade
Place bread crumbs in a dish along with Parmesan cheese, salt, sage, and pepper. Place the flour in a separate dish. Whisk Dijon mustard and egg whites in a third dish until combined. Take pork chops and coat with flour and shake off excess. Dip floured chops into the mustard-egg white mixture and allow excess to drip off. Place pork chop into the crumb mixture, make sure completely coated and place the chop on a plate until all remaining pork chops are coated. Heat a large skillet or frying pan over medium heat. Add vegetable oil and swirl around pan. Add the pork chops and cook for 3-minutes on each side or until browned and crusty. Try not to move the pork chops so that it can brown properly. After the pork has finished cooking, transfer it to a warm plate or serve immediately.b
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 162 | ||
Calories from Fat: 19 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 367.1mg | 13 % | |
Potassium 93.6mg | 2 % | |
Total Carbohydrate 29.6g | 9 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 28g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 162
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