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Jul 20, 2010

Spicy Baked Pork Chops


Vegetable oil spray
1 pound boneless pork loin chops, all visible fat removed
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 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
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

Serves 4