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Breaded Pork Chops

Breaded Pork Chops
A bread crumb coating gives a nice golden look to these tender chops. Parmesan and hot pepper sauce add just the right spark of flavor to tempt taste buds.
6 ServingsPrep: 10 min. + chilling Bake: 25 min.

Ingredients

  • 2 tablespoons all-purpose flour
  • 4 egg whites
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon balsamic vinegar
  • 1/8 teaspoon hot pepper sauce
  • 3/4 cup dry bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 6 boneless pork loin chops (1/2 inch thick and 4 ounces each)
  • Refrigerated butter-flavored spray

Directions

  • Place flour in a shallow dish. In another shallow dish, beat the egg
  • whites, Worcestershire sauce, vinegar and hot pepper sauce. In a
  • third dish, combine the bread crumbs, Parmesan cheese, thyme, salt
  • and paprika. Coat pork chops with flour. Dip into egg mixture, then
  • coat with crumb mixture. Place on a plate; cover and refrigerate for
  • 1 hour.
  • Place chops in a 13-in. x 9-in. baking dish coated with cooking
  • spray; spritz chops with butter-flavored spray. Bake, uncovered, at
  • 350° for 25-28 minutes or until juices run clear. Yield: 6
  • servings.
© Taste of Home 2013

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Breaded Pork Chops (continued)

Nutrition Facts: One serving equals 250 calories, 8 g fat (3 g saturated fat), 74 mg cholesterol, 372 mg sodium, 12 g carbohydrate, 0.55 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013