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Asiago Crusted Pork Chops

One of our hands down favorite meals.   I vary the cheese based on what I've got in the fridge- sometimes it's the Asiago, sometimes Parmesan, sometimes 3 cheese blend.     I buy thin cut chops and it's a great way to feed the whole family for not a ton of money.

When I was pregnant with ny son, I had only one food aversion.  Pork.   Chops, bacon, sausage, didn't matter.    Over the last 7 years, I've managed to incorporate bacon and sausage back into my diet, but chops, loin, ribs was still a no go.  

Saw this recipe in the Cooking Light Fresh Food Fast book and I thought that I might be able to get by this one mentally, since pounded out and breaded it would be a lot like chicken.     This was lunch today, served alongside a sweet potato with Orange Thyme butter and it made for a perfect meal.  

Asiago Crusted Pork Chops

Asiago Crusted Pork Chops


  • 8 boneless center-cut loin pork chops, thin sliced
  • 2 egg whites -- lightly beaten
  • 1 cup panko (Japanese breadcrumbs)
  • 1/2 cup grated Asiago cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 lemon wedges
  • 2 teaspoons chopped fresh thyme (used dried)


  1. Place egg whites in a shallow dish.
  2. Combine panko, cheese, salt, and pepper in a shallow dish.
  3. Dip pork in egg white; dredge in panko mixture, pressing gently with fingers to coat.
  4. Heat oil in a large nonstick skillet over medium heat.
  5. Add pork; cook 3 to 4 minutes on each side or until lightly browned.
  6. Squeeze 1 lemon wedge over each pork chop; sprinkle each evenly with thyme.
Yield: 4 servings (serving size: 2 pork chops)

Source: Cooking Light Fresh Food Fast
cheese, pork
Main dishes
Created using The Recipes Generator


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