Serve with Parmesan Parsley Polenta and steamed asparagus.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2003
- 1/3 cup dry breadcrumbs
- 1/3 cup grated Canadian Parmesan cheese
- 1 egg
- 1/4 cup all-purpose flour
- 1/2 teaspoon crumbled dried sage
- 1/4 teaspoon each of salt and pepper
- 4 pork loin chops (about 1 lb/500 g total)
- 1 tablespoon vegetable oil
- 1 cup pasta sauce
- 4 light provolone cheese (4 oz/125 g)
- 4 part-skim mozzarella cheese (4 oz/125 g)
In shallow dish, mix bread crumbs with Parmesan cheese. In separate shallow dish, whisk egg. In third shallow dish, whisk together flour, sage, salt and pepper.
Press each pork chop into flour mixture, turning to coat and shaking off any excess. Dip chop into egg, turning to coat and letting any excess drip back into dish. Press into bread crumb mixture, turning to coat well.
Brush oil over nonstick skillet over medium-high heat. Fry pork chops until golden and just a hint of pink remains inside, about 5 minutes per side. Transfer to 8-inch (2 L) square glass baking dish.
Spread pasta sauce over chops; cover with cheese slices. Bake in 400°F (200°C) oven until bubbly and golden, about 10 minutes.
This recipe is part of our online Dinner Club: Canadian Living's best, seasonal recipes for fast and easy weeknight dinners, plus weekly food tips by Canadian home cooks across the country. Jump to this week's selection of simple weeknight dinners >>
Nutritional facts <b>Per serving:</b> about
- Sodium 972 mg
- Protein 42 g
- Calories 399.0
- Total fat 16 g
- Cholesterol 131 mg
- Saturated fat 6 g
- Total carbohydrate 18 g
- Iron 19.0
- Folate 14.0
- Calcium 36.0
- Vitamin A 9.0
- Vitamin C 10.0