• Cooking Time: 20
  • Servings: 2
  • Preparation Time: 10


I got my new issue of Cooking Light magazine in the mailbox yesterday, and instantly found this awesome pork chop recipe. I didn't have exactly the right ingredients, so I had to do a little switching. They came out so tender and juicy, with a lovely crispy crust. Yum!


  • 2 boneless pork chops, 1 inch thick
  • 1/4 cup whole wheat flour
  • 1 tsp kosher salt
  • 1 egg white, beaten
  • 1/2 cup shredded parmesan
  • 1/2 cup whole wheat bread crumbs
  • 1 tsp. fresh ground black pepper
  • 1 tsp. lemon zet
  • 2 Tbls. lemon juice
  • 3/4 cup chicken stock
  • 2 tsp. capers
  • cooking spray


  • Mix flour and salt in a shallow dish.
  • Mix pepper, cheese and crumbs in another shallow dish.
  • Beat egg white in a third shallow dish.
  • Heat a small amount of olive oil in a non-stick pan, and heat oven to 350 degrees.
  • Dredge each chop in flour, then egg, then crumb mixture. Spray each side lightly with cooking spray and place in hot pan.
  • Cook on each side on medium/high heat for 4-6 minutes, until a brown crust forms.
  • Finish chops in the oven by cooking at 350 for another 5-8 minutes or until thermometer inserted in the center reads around 160 degrees ( I like it a little pink ).
  • Remove chops from the pan and cover to keep warm.
  • Return pan to stovetop and add chicken stock, lemon juice, capers and zest. Cook over medium heat until reduced to 1/4 cup and serve over chops.

Categories: Pork 

Author Credit: Cooking Light magazine

© 2006-2017 BakeSpace, Inc. All Rights Reserved