4 (4 ounce) boneless center cut lion pork chops 1 large egg white, lightly beaten 1/2 cup of panko (Japanese breadcrumbs) 1/4 cup (1 ounce) grated Asiago cheese 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil 8 lemon wedges 2 teaspoons chopped fresh thyme
Weight Watchers this is 6 points
Place pork between 2 sheets of plastic wrap, pound to an even thickness(about 1/4 inch) using a meat mallet or small heavy skillet. place egg white in a shallow dish. combine panko, cheese, salt, and pepper in a shallow dish. Dip pork in the egg whites, dredge in panko mixture, pressing gently with fingers to coat. heat oil in a large non skillet over medium heat. Add pork cook 3-4 minutes on each side or until lightly browned. Squeeze 1 lemon wedge over each pork chop, Sprinkle each with 1/2 teaspoon of thyme. Garnish with additional lemon wedges.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user MCLEANJENNIFER.