Crunchy-Coated Pork Chops
Mmmm! Comfort food! Two kinds of bread crumbs and a quick browning in the skillet make these oven-baked chops crispy and delicious.
4 boneless pork loin chops, 3/4 inch thick (about 1 1/4 pounds)
2 tablespoons Dierbergs flour
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/4 cup egg substitute
1/2 cup panko bread crumbs
1 teaspoon Italian herb seasoning
1 teaspoon California-style garlic powder
1 tablespoon Dierbergs canola oil
Trim and discard fat from chops. On sheet of waxed paper, combine flour, salt, and pepper. Place egg substitute in shallow dish. On second sheet of waxed paper, combine panko crumbs, Italian seasoning, and garlic powder. Lightly coat pork in flour mixture, dip into egg substitute, then coat with crumb mixture. Chill for 30 minutes.
In medium nonstick skillet, heat oil over medium-high heat. Add pork; cook until browned, about 2 to 3 minutes per side. Place on foil-lined jellyroll pan. Bake in 375°F. oven until internal temperature is 150°F., about 8 to 10 minutes.
Makes 4 servings
Servings: Per servingCalories: