Parmesan and Sage-Crusted Pork Chops

High-quality Parmigiano-Reggiano cheese and fresh sage add a rich flavor to low-fat pork chops. Serve with sauteed Swiss chard and creamy polenta for a quick weeknight dinner.
Put the bread in a food processor; chop it 10 times or until it forms large crumbs about the size of 1 cup. Combine the breadcrumbs, cheese, sage, salt and pepper in a shallow bowl. In another shallow bowl, add the flour. Combine the mustard and egg whites in another shallow bowl, stirring with a whisk.Working with one chop at a time, roll the pork in flour, shaking off any excess. Dip the pork in the egg-protein mixture to drain the excess. Pork is completely smeared with a mixture of breadcrumbs. Set aside. Repeat the process with the remaining pork, flour, egg white and breadcrumbs mixture.Preheat a large nonstick skillet over medium-high heat. Pour the oil into the pan, stirring to coat it. Add the pork; cook for 3 minutes on each side or until lightly browned.