This is a recipe from Cooking Light, although I've tweaked a few small things. (The original version is here.) We've made this a couple times now and really like it. Great with a baked sweet potato and broccoli.

I imagine kids would like helping with the dredging part, as there's a fun little assembly line of messy things to dip the pork chops in. That's assuming your kids are willing to touch raw meat, though. That always grossed me out. (In college when I was cooking for myself, chicken was the only meat I would consider making, but I couldn't handle the ick factor of preparing it, so my mom bought me rubber gloves so I wouldn't have to touch it directly.) I'm over it now, although somehow the task of trimming meat almost always falls to Rob.

1 slice whole wheat bread, toasted and torn into pieces
1/4 cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh sage
1/4 teaspoon freshly ground black pepper
1/4 cup whole wheat flour
1 tablespoon mustard
2 large egg whites
4 (4-ounce) boneless pork loin chops, trimmed
1 1/2 tablespoons canola oil

Place bread in a food processor or blender; pulse bread 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk.

Working with one pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off. Coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture.

Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 5-6 minutes on each side or until browned and done. (Cooking with the lid on will keep pork chops juicy.)