4 (4oz) boneless center-cut loin pork chops
1 egg white, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1oz) grated Asiago cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 lemon wedges
2 teaspoons chopped fresh thyme

4 (4oz) boneless center-cut loin pork chops 1 egg white, lightly beaten 1/2 cup panko (Japanese breadcrumbs) 1/4 cup (1oz) grated Asiago cheese 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon extra-virgin olive oil 4 lemon wedges 2 teaspoons chopped fresh thyme

1. Place pork between 2 sheets of plastic wrap; pound to an even thickness (about 1/4 inch) using a meat mallet or a small heavy skillet.
2. Place egg white in a shallow dish. Combine panko, cheese, salt, and pepper in a shallow dish. Dip pork in egg white; dredge in panko mixture, pressing gently with fingers to coat.
3. Heat oil in a large nonstick skillet over medium heat. Add pork; cook 3-4 minutes on each side or until lightly browned. Squeeze 1 lemon wedge over each chop; sprinkle evenly with thyme.