Heart Healthy Recipes

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[#4e3124][size 2][size 4]S[/size]PICY [size 4]B[/size]AKED [size 4]P[/size]ORK [size 4]C[/size]HOPS
Serves 4[/size][/#4e3124] [font "Times"]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


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[font "Times"]Preheat oven to 3750 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, 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.
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[font "Times"]Calories: 234[/font]
[font "Times"]Protein: 27 g[/font]
[font "Times"]Carbohydrates: 11 g[/font]
[font "Times"]Total Fat: 9 g[/font]
[font "Times"]Saturated Fat: 3 g[/font]
[font "Times"]Polyunsaturated Fat: 1 g[/font]
[font "Times"]Monounsaturated Fat: 4 g[/font]
[font "Times"]Cholesterol: 70 mg[/font]
[font "Times"]Sodium: 142 mg[/font]