Spicy pork chops

4 Servings

Ingredients

Quantity Ingredient
4 Lean center-cut loin pork chops, 1/2-inch thick
Vegetable cooking spray
⅓ cup Herb Seasoning
Red bell pepper, zucchini, or corn, chopped
1 cup Cornflake crumbs
2 tablespoons Paprika
2 teaspoons Sugar
2 teaspoons Dried whole oregano
2 teaspoons Dried whole thyme
2 teaspoons Dried rosemary, crushed
2 teaspoons Garlic powder
½ teaspoon Salt
½ teaspoon White pepper
½ teaspoon Ground red pepper

Directions

HERB SEASONING

FOR PORK CHOPS: Lightly coat both sides of chops with cooking spray.

Sprinkle ⅓ cup Herb Seasoning evenly over both sides of chops. Place chops on a 15 x 10 x 1-inch jelly-roll pan coated with cooking spray.

Lightly coat chops with cooking spray.

Bake at 450 degrees for 15 minutes or until done. Yield: 4 servings.

FOR HERB SEASONING: Combine all ingredients in a large zip-top heavy-duty plastic bag; seal bag, and shake well. Store tightly sealed; shake well before each use. Yield: 1-⅓ cups (serving size:1 tablespoon plus 1 teaspoon).

Per serving: 273 Calories; 13g Fat (45% calories from fat); 26g Protein; 12g Carbohydrate; 68mg Cholesterol; 380mg Sodium NOTES : Garnish with chopped red bell pepper, chopped zucchini, and corn kernels, if desired. Use as a coating mix for pork, poultry, or lamb.

Recipe by: Cooking Light, Sept 1994, page 120 Posted to MC-Recipe Digest V1 #430 by igor@... on Jan 28, 1997.

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