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!
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