Breaded Pork Cutlets with Gorgonzola Sauce

I kinda like when Norm goes to the grocery store. He randomly comes back with things that we can "use sometime". On this last trip, he brought back a package of pork cutlets and a package of boneless, skinless chicken thighs. I have made breaded pork cutlets before, but wanted something with some more taste. And a sauce. Nothing makes a meal like a good sauce!

I found this recipe on myrecipes.com and thought that the sage and thyme that is rubbed on the pork would complement the gorgonzola sauce that has become a staple in our house. It was really tasty...plus I had enough for leftovers to take for lunch the next day. We had it with some sauteed yellow squash, roasted garlic mashed potatoes and a salad on the side.

Breaded Pork Cutlets

(Source: myrecipes.com, originally from Cooking Light)

2 (1-ounce) slices white bread
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
8 (2-ounce) boneless pork chops (1/4 inch thick)
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
2 teaspoons vegetable oil
Cooking spray
4 lemon wedges

Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a shallow dish.

Combine salt, pepper, sage, and thyme; sprinkle over both sides of pork. Place flour in a shallow dish; place egg whites in another shallow dish. Dredge pork in flour, dip in egg whites, and dredge in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan. Cook 2 1/2 minutes or until lightly browned. Lightly coat surface of chops with cooking spray; turn chops over. Cook 2 1/2 minutes or until done. Serve with lemon wedges.