2 teaspoons cornstarch
1 cup panko (Japanese bread crumbs)
½ cup finely chopped pecans
1 teaspoon salt
½ teaspoon dried crushed rosemary
½ teaspoon sage
4 1-inch-thick boneless pork loin chops
¼ cup olive oil
Garnish: fresh rosemary
1 Preheat oven to 400〫
2 In a shallow dish, whisk together egg whites and cornstarch until smooth.
3 In a shallow dish, combine bread crumbs, pecans, salt, rosemary and sage. Dip pork chops in egg white mixture to coat. Dredge in bread crumb mixture, pressing bread crumbs gently to adhere.
4 In an ovenproof skillet, heat oil over medium heat. Add pork, and cook 3 to 4 minutes per side. Place skillet in oven and cook for 10 to 12 minutes, or until pork is cooked through. Garnish with rosemary, if desired.
4 Servings
