| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | O, P, 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 | T | Dijon-style mustard |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 32
Total Fat: 3.5g
Cholesterol: 61.4mg
Sodium: 96.6mg
Potassium: 535.8mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.2g
Protein: 22.5g