Recipe of the month


March 2013

Recipe provided by Lisa C.. "You may have a few pans going at the same time if you have a crowd over for dinner but it is well worth it! I think it is a must to use Panko breadcrumbs in this recipe as they give the extra crunch. Be prepared to make this over and over again! "


  • 4 (4 ounce) boneless center-cut loin pork chops
  • 1 egg white, lightly beaten
  • ½ c. panko (Japanese breadcrumbs)
  • ½ c. grated Asiago cheese
  • ¼ t. salt
  • ¼ t. black pepper
  • 2 T. extra-virgin olive oil
  • 4 lemon wedges
  • 2 tsp chopped fresh thyme


  1. Trim pork of any fat. Place between 2 sheets of plastic wrap and pound (using a meat mallet, rolling pin, or small heavy skillet) to about 1/4 inch thickness.
  2. Separate egg white from the yolk and place in a shallow dish. In another shallow dish combine panko, cheese, salt, and pepper. Dip pork in egg white and then dredge in the panko mixture, pressing down to coat evenly.
  3. Heat oil in a large nonstick skillet over medium heat. Careful place pork into the skillet and cook 3 – 4 minutes on each side or until lightly golden. Remove pork to a plate or serving platter.
  4. Squeeze 1 lemon wedge over each pork chop and sprinkle with chopped thyme.

For more information, view this recipe here:

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