Breaded Pork Chops

Prep/Total Time: 10 minutes + chilling prep, 25 minutes bake

Yield: 6 servings

• 2 tablespoons all-purpose flour
• 4 egg whites
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon balsamic vinegar
• 1/8 teaspoon hot pepper sauce
• 3/4 cup dry bread crumbs
• 3 tablespoons grated Parmesan cheese
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 6 boneless pork loin chops (1/2 inch thick and 4 ounces each)
• Refrigerated butter-flavored spray

1. Place flour in a shallow dish. In another shallow dish, beat the egg whites, Worcestershire sauce, vinegar and hot pepper sauce. In a third dish, combine the bread crumbs, cheese, thyme, salt and paprika. Coat pork chops with flour. Dip into egg mixture, then coat with crumb mixture. Place on a plate; cover and refrigerate for 1 hour.
2. Place chops in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray; spritz chops with butter-flavored spray. Bake, uncovered, at 350 for 25-28 minutes or until juices run clear.

Nutrition: (1 pork chop) 250 calories, 8 g fat, 3 g saturated fat, 74 mg cholesterol, 372 mg sodium, 12 g carbohydrate, 1 g fiber, 29 g protein.

Comments: We broiled the pork chops on each side for a couple of minutes to help make it crispy on the outside. Next time we would cook it in a broiler pan so the juices can drip down. We used pork loin chops with the bone and just cut them out before preparing. We didn’t really care too much for the breading, but the meat was good.