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    Baked Pork Chops

    Source of Recipe

    Vegetable oil spray
    1 pound boneless pork loin chops, all visible fat removed
    Egg substitute equivalent to 1 egg
    2 tablespoons fat-free milk
    1/3 cup cornflake crumbs
    2 tablespoons cornmeal
    1/2 teaspoon dried marjoram, crumbled
    1/8 teaspoon ground pepper
    1/8 teaspoon dry mustard
    1/8 teaspoon ground ginger
    1/8 teaspoon cayenne

    Preheat oven to 375 F. Using vegetable oil spray, spray a shallow baking pan large enough to hold pork chops in a single layer. Set aside.
    Cut pork chops into 4 portions, if necessary. Set aside.
    In a small, shallow bowl such as a soup bowl, combine egg substitute and milk.
    In a shallow dish such as a pie pan, combine crumbs, cornmeal, marjoram, pepper, mustard, ginger and cayenne. Using tongs, dip pork chops in milk mixture, letting excess liquid drip off. Coat both sides of pork chops with crumb mixture. Arrange pork chops in prepared pan.
    Bake, uncovered, for 15 minutes. Turn chops with a spatula and bake for 10 minutes, or until chops are tender and slightly pink in center.

    serves 4

    Calories 234
    Protein 27g
    Carbohydrate 11g
    Total Fat 9g
    Saturated Fat 3g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 70mg
    Sodium 142mg




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