Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Dry bread crumbs |
| ¼ cup | Grated Parmesan cheese |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ⅛ teaspoon | Paprika |
| 1 \N | Egg |
| 6 \N | Boneless pork loin chops; 3/8 inch thick |
| 2 tablespoons | Vegetable oil |
| ½ cup | Tomato sauce |
| 6 slices | Mozzarella cheese |
In a shallow bowl, combine the bread crumbs, Parmesan cheese, salt, pepper and paprika. In another bowl, beat egg. Dip each pork chop in egg, then coat with crumb mixture. In a skillet, cook pork chops in oil over medium heat for 6 minutes on each side or until juices run clear. Top each chop with tomato sauce and cheese; cover and simmer for 1 minute or until cheese is melted.
Recipe by: Country Woman - May/June 1998 Posted to MC-Recipe Digest by The Taillons <taillon@...> on May 16, 1998