Cooling Time: 23 mins
Thawing Time: 11 mins
Cooking Time: 55 mins
Crockery Cooker Time: 1 hour
Spicy Baked Pork Chops
Serves 4
Recipe
Ingredients
Vegetable oil spray
Egg substitute equivalent to 1 egg, or 1 egg
2 tablespoons fat-free milk
1/3 cup cornflake crumbs
2 tablespoons cornmeal
1/2 teaspoon dried marjoram, crumbled
1/8 teaspoon pepper
1/8 teaspoon dry mustard
1/8 teaspoon ground ginger
1/8 teaspoon cayenne
1 pound boneless pork loin chops, all visible fat discarded, cut into 4 portions
Cooking Instructions
Preheat the oven to 375°F. Using vegetable oil spray, lightly spray a shallow baking pan large enough to hold the pork chops in a single layer.
In a small, shallow bowl, stir together the egg substitute and milk.
In a shallow dish such as a pie pan, combine the crumbs, cornmeal, marjoram, pepper, mustard, ginger, and cayenne. Using tongs, dip the pork chops in the milk mixture, letting excess liquid drip off. Coat both sides of the pork chops with the crumb mixture. Put the chops in the prepared pan.
Bake, uncovered, for 15 minutes. Turn the chops. Bake for 10 minutes, or until the chops are tender and just slightly pink in the center.
Nutrition Analysis (per serving)
7Calories
4.0 gTotal Fat
83.1 gSaturated Fat
2.0 gTrans Fat
9.0 gPolyunsaturated Fat
7.0 gMonounsaturated Fat
5 mgCholestrol
0.0 mgSodium
12.1 gCarbohydrates
0 gFiber
0 gSugar
8 gProtein
7 mgCalcium
6 mgPotassium
Dietary Exchanges
1/2 starch, 3 lean meat.
This recipe is reprinted with permission from the American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
