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.