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    Home / Dinners / Easy Pork Chops (boneless thin sliced)

    Easy Pork Chops (boneless thin sliced)

    Published: Aug 4, 2021 Modified: Mar 16, 2022 by Jillian This post may contain affiliate link. This blog generates income via ads

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    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!

    birds eye view of crispy porkchops on a white plate with asparagus and roasted cherry tomatoes
    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

    little blonde girl measuring out ingredients to make pork chops

    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 😉

    little blonde girl shaking salt into a shallow mixing bowl to help make pork chops

    Ingredients 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!

    pork chop ingredients laid out on a wooden cutting board
    Here is a picture of all the ingredients you will need to make these porkchops!

    This is what you will need to make these porkchops!  You will need the following:

    1. 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.
    2. ¼ cup grated parmesan cheese - I always use grated instead of shredded because it mixes easier and coats your pork perfectly.
    3. 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
    4. ¼ cup of whole wheat flour - the flour and the egg mixture really help the bread crumbs stick.
    5. 1 tablespoon dijon mustard - I recommend Annie's organic dijon mustard or Mailles old style whole grain dijon mustard.
    6. 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
    7. 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.
    8. 1 tablespoon of avocado oil - you will need oil to coat your pan before cooking your chops.

    Cookware 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 to 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.

    porkchops being dipped into flour
    Step 1
    porkchops being dipped into a egg mixture
    Step 2
    porkchops being coated in a panko mixture
    Step 3

    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.

    4 porkchops being cooked on a cast iron skillet

    Remove from skillet and set on a serving plate. Serve with your favorite side dish. Tonight I made roasted asparagus and burst cherry tomatoes!

    crispy panko coated porkchops with roasted asparagus and burst cherry tomatoes on a white plate on a wooden cutting board

    How to 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!

    close up of crispy pork chops on a white plate with roasted asparagus and burst cherry tomatoes

    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 the meat is past its prime and should not be eaten!

    How should you serve this dish?


    If you would like some side options to serve with this pork chop check out the recipes below.

    Side dish suggestions for this meal

    • the crispiest sweet potato fries on a wooden board with ranch dressing on the side
      The Crispiest Air Fryer Sweet Potato Fries
    • grilled veggie kabobs on a wooden board
      Grilled Veggie Kabobs
    • creamy cucumber tomato and chickpea pasta salad in a blue bowl on a wooden board
      Creamy Cucumber, Tomato, and Chickpea Pasta Salad
    • baked zucchini chips in a bowl filled with parchment paper on a wooden white board
      Oven Baked Zucchini Chips

    If you give these pork chops a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!

    easy pork chops encrusted in a panko mix on a white plate with roasted asparagus and cherry burst tomatoes

    Easy Pork Chops (boneless thin sliced)

    Crispy porkchops encrusted in a parmesan mix that has a burst of flavor!
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    Course: dinner
    Cuisine: American
    Diet: Low Calorie
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4 pork chops
    Calories: 106kcal
    Author: Jillian Schneider

    Equipment

    • cast iron skillet or non stick skillet
    • shallow dishes
    • whisk

    Ingredients

    • 2 cups panko
    • ¼ cup grated parmesan cheese
    • 1 tbsp sage seasoning
    • ½ tsp kosher salt
    • ⅛ tsp ground black pepper
    • ¼ cup whole wheat flour
    • 1 tbsp dijon mustard
    • 2 large egg whites
    • 4 bonless thin-cut pork loin chops
    • 1 tbsp avocado oil

    Instructions

    • 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!

    Notes

    What can my kids do? Have your kids help you measure and mix all the ingredients.  Help them dredge the pork chops before cooking.  Kids love to get dirty 😉
    • 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.
    • grated parmesan cheese - I always use grated instead of shredded because it mixes easier and coats your pork perfectly.
    • sage - try to use fresh sage whenever possible, but if you cannot then I always recommend using organic.
    • 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.
    • avocado oil - you will need oil to coat your pan before cooking your chops. Feel free to use regular olive oil if you prefer

    Nutrition

    Serving: 1porkchop | Calories: 106kcal | Carbohydrates: 5.8g | Protein: 12.8g | Fat: 2.8g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.9g | Cholesterol: 21.5mg | Sodium: 287mg | Potassium: 4mg | Fiber: 0.8g | Sugar: 0.3g | Vitamin A: 1IU | Calcium: 5mg | Iron: -2mg
    Tried this Recipe? Pin it for Later!Mention @JilliansHealthfulEats or tag #jillianshealthfuleats!
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