| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
P, O, R |
4 |
Servings |
INGREDIENTS
| 4 |
|
Pork loin chops; 1 inch thick (1 1/4 to 1 1/2 pounds total) |
| 1 |
|
Lime; Juice of (about 2 tablespoons) |
| 1 1/3 |
c |
Coarsely crumbled cracker crumbs |
| 6 |
oz |
Fresh mushrooms; finely chopped (about 1 cup) |
| 3 |
|
Scallions; chopped |
| 1 |
tb |
Dijon-style mustard |
| 1 |
tb |
Dried parsley flakes |
INSTRUCTIONS
Preheat the oven to 350F. Brush both sides of the pork chops with the lime
juice and place them in a 9" x 13" baking dish that has been coated with
nonstick vegetable spray. In a medium-sized bowl, combine the remaining
ingredients. Mix until well blended then spoon evenly over the top of the
chops. Bake for 40 to 45 minutes, or until cooked through.
NOTE: These can be prepared, covered, and refrigerated overnight before
baking. That way, you can put a fancy dinner on the table without having to
do any last-minute preparation. (I like that!) Oh, and for a little extra
oomph, I sometimes add 1/2 teaspoon dried ground coriander.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1038 by Meg Antczak
<meginny@frontiernet.net> on Jan 23, 1998
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