Crispy, juicy, delicious, boneless and thin sliced pork chops served with roasted asparagus and burst cherry tomatoes. If you're looking for a healthy yet simple way to cook pork chops, then here it is!Jump to Recipe Print Recipe
*This post contains affiliate links. As an Amazon associate I earn from qualifying purchases.
These easy porkchops are the best and perfect meal for summer. Pork is a great source of vitamins and minerals that your body needs to function. Actually, the leanest cuts of pork are lower in calories than chicken. Anything with cheese I believe adds to a meal. I'm aka a cheese lover 😉 That is why I decided to encrust these porkchops with parmesan panko breadcrumbs 🙂 They came out super crispy, full of flavor, and have a juicy center. Then I paired mine with roasted asparagus and burst cherry tomatoes.
The crispiness of these chops is one for the books! They were super crunchy and very tasteful, and healthy thin sliced. I seasoned them with kosher salt, ground black pepper, and sage. Here is my trick to adding an extra boost of flavor. I combined mustard into the eggs when I whisked them. You can try Annie's organic dijon mustard or Maille old style whole grain dijon mustard. I gotta say, this was genius! This is a must try!
How to incorporate your kids!
One of my favorite things to do is to cook with my kids. I always try and find easy jobs for them to help out with. We usually have them put all the ingredients into the bowl before we mix. It's a fun activity to do together and a teaching moment 🙂 Obviously I'm usually doing hand over hand otherwise we'd have spices all over our floor and counters (which we still do regardless 😉
What do you need to make these easy pork chops!
See the list below for everything you need to make easy pork chops (boneless thin sliced), including some important tips on the ingredients!
This is what you will need to make these porkchops! You will need the following:
- 2 cups of panko bread crumbs - you can also use whole wheat seasoned breadcrumbs if you aren't a fan of the panko, but panko absorbs less oil and produces a lighter and crunchier taste.
- ¼ cup grated parmesan cheese - I always use grated instead of shredded because it mixes easier and coats your pork perfectly.
- 1 tablespoon of sage - try to use fresh sage whenever possible, but if you cannot then I always recommend using organic. McCormicks Gourmet Organic Sage
- ½ teaspoon of kosher salt
- 1/8 teaspoon of freshly ground black pepper
- ¼ cup of whole wheat flour - the flour and the egg mixture really help the bread crumbs stick.
- 1 tablespoon dijon mustard - I recommend Annie's organic dijon mustard or Mailles old style whole grain dijon mustard.
- large egg whites - egg whites contain fewer calories and micronutrients. However, if you are watching your weight only use the whites, if you don't mind the added calories then use the whole eggs
- 4 boneless thin-cut pork loin chops - most importantly when choosing your pork, look for a pale flesh that is firm. The meat should be evenly covered with a layer of firm, white fat.
- 1 tablespoon of avocado oil - you will need oil to coat your pan before cooking your chops.
This is the cookware I used to make this meal!
I cooked these chops in a Lodge Pre-Seasoned Cast Iron Skillet. You can flip them using your standard fork, as to not accidentally scrape off any of the coating. I found that picking them up one at a time helped keep the crispy outside looking golden brown! I also love shallow dishes because they are great for dipping ingredients in for cooking and they are super cute to eat a salad or pasta in! Kind of into these colored whisks too! You will need a whisk to combine the egg and mustard.
How do you make this meal?
You start by combining the panko, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in a third shallow dish, stirring with a whisk.
Working with one pork chop at a time, dredge pork in flour, shaking off excess. (Look at step 1 below). Dip pork into egg white mixture, allowing excess to drip off. (Look at step 2 below). Coat pork completely with panko mixture. (Look at step 3 below). Set aside. Repeat procedure with remaining pork, flour, egg white mixture, and panko mixture.
Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 5 minutes on each side or until browned and done.
Remove from skillet and set on a serving plate. Serve with your favorite side dish. Tonight I made roasted asparagus and burst cherry tomatoes!
How do you make roasted asparagus and burst cherry tomatoes?
This is literally the easiest and quickest side dish you can image. Preheat oven to 400 degrees. Using 1 bunch of asparagus snap off the ends of each stem and place on a baking tray. Line the asparagus in a single layer.
Drizzle with 1 tablespoon of avocado oil, 1 tsp of kosher salt, 1 tsp of ground black pepper, and 1 tablespoon of grated parmesan cheese. Next to the asparagus on the same tray line 2 cups of cherry tomatoes. After that, drizzle with 1 tablespoon of avocado oil, 1 tsp of kosher salt, and 1 tsp of ground black pepper. Bake for 20 minutes. Voila!
Tips and FAQ
- What is a pork chop? Pork is one of the most commonly consumed meats in the world. In the U.S. pork chops are the most commonly consumed meat cut from the pork loin and account for 10% of the total pork consumption. It comes from pork shoulder.
- When is pork not good to eat? Avoid anything that looks greasy or gray. In other words, this can mean meat is past its prime and do not eat!
- Serving suggestions. If you would like some side options to serve with this pork chop give these a try.
- The Crispiest Sweet Potato Fries
- Easy and Delicious 5 Minute Corn
- Grilled Veggie Kabobs
- Creamy Cucumber, Tomato, and Chickpea Pasta Salad
- Oven Baked Zucchini Chips
Easy Pork Chops (boneless thin sliced)
- cast iron skillet or non stick skillet
- shallow dishes
- 2 cups panko
- 1/4 cup grated parmesan cheese
- 1 tbsp sage seasoning
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/4 cup whole wheat flour
- 1 tbsp dijon mustard
- 2 large egg whites
- 4 bonless thin-cut pork loin chops
- 1 tbsp avocado oil
- Combine the panko, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in a third shallow dish, stirring with a whisk.
- Work with one porkchop at a time and dredge in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off then coat pork completely with panko mix. Set aside. Repeat with remaining pork.
- Heat a large non-stick skillet over medium high heat. Add oil to pan, swirling to coat. Add pork; cook 5 minutes on each side or until browned and cooked through. Serve with your favorite side dish!