Yield: 4 servings
4 (4 ounce) boneless center-cut loin pork chops
1 egg white, lightly beaten
1/2 c. panko (Japanese breadcrumbs)
1/2 c. grated Asiago cheese
1/4 t. salt
1/4 t. black pepper
2 T. extra-virgin olive oil
4 lemon wedges
2 tsp chopped fresh thyme
Trim pork of any fat. Place between 2 sheets of plastic wrap and pound (using a meat mallet, rolling pin, or small heavy skillet) to about 1/4 inch thickness.
Separate egg white from the yolk and place in a shallow dish. In another shallow dish combine panko, cheese, salt, and pepper. Dip pork in egg white and then dredge in the panko mixture, pressing down to coat evenly.
Heat oil in a large nonstick skillet over medium heat. Careful place pork into the skillet and cook 3 - 4 minutes on each side or until lightly golden (if you are using a meat thermometer to check for doneness the pork should reach an internal temperature of 160-170 degrees Fahrenheit)Remove pork to a plate or serving platter.
Squeeze 1 lemon wedge over each pork chop and sprinkle with chopped thyme.
Serve with a green vegetable for a "springy" dish. Even if it's as dreary outside at your house today as it is at mine!