CA JU N PORK CH OPS
T hese oven-baked chops have a golden brown coating.
Serve with garlic mashed potatoes and a green salad for a quick meal.
Makes 4 servings
Vegetable oil cooking spray
1
1
⁄2 teaspoons garlic powder (7 ml)
1
1
⁄2 teaspoons paprika (7 ml)
1 teaspoon cayenne pepper (5 ml)
1 teaspoon salt (5 ml)
1 teaspoon dried thyme (5 ml)
1
⁄2 teaspoon finely ground white pepper (2 ml)
1
⁄4 teaspoon finely ground black pepper (1 ml)
1
⁄3 cup wheat germ (75 ml)
1
⁄4 cup plain bread crumbs (50 ml)
1
⁄2 cup low-fat 2% milk (125 ml)
1 large egg
4 boneless center cut loin chops, about 6 ounces (170 g) each
2
⁄3 cup all-purpose flour (150 ml)
Place Cuisinart
®
Toaster Oven Broiler rack in position B and preheat oven to
375ºF (190ºC ) on the Bake setting. Press Start/Stop button. Place drip tray in
the broiling pan in the lower position. Lightly coat the drip tray with vegetable
oil cooking spray and add
1
⁄4 cup (50 ml) water to the baking pan.
Combine garlic powder and next 6 ingredients in a small bowl (through black
pepper). D ivide spice mixture in half and reserve each in a flat pan (such as a pie
plate). Add wheat germ and bread crumbs to one of the flat pans and gently
combine. Combine milk and egg in a medium bowl until well blended. Place
flour in a third flat pan.
Dredge each pork chop in the plain spice mixture, then the flour, milk mixture
and wheat germ mixture. Arrange pork chops in a single layer on the prepared
pan. Bake for 20 minutes; turn and bake until juices are clear and meat is no
longer pink, about 20 minutes longer. (Internal temperature of pork should
be 165ºF (74ºC)) O utsides of pork chops should be golden brown. Press
Start/Stop button.
N utritional inform ation per serving:
Calories 681 (49% from fat) • carbo. 24g • prot. 63g • fat 37g • sat. fat 14g • chol. 204m g • sod. 643m g
15.
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