| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Meats, Main dish, Pork | 2 | Servings | |
INGREDIENTS
| 3 | tb | DRY PLAIN BREAD CRUMBS |
| 1 | tb | PARMESAN CHEESE |
| 1 | tb | FINE CHOPPED PARSLEY |
| 1 | ts | VEGETABLE OIL |
| 1/8 | ts | PEPPER |
| 2 | PORK CHOPS, 5 OZ. EACH | |
| 2 | ts | DIJON STYLE MUSTARD |
INSTRUCTIONS
IN A SHALLOW MIXING BOWL, COMBINE BREAD CRUMBS, PARMESAN CHEESE, PARSLEY OIL AND PEPPER. MIX WELL AND SET ASIDE. SPREAD BOTH SIDES OF THE PORK CHOPS WITH THE MUSTARD; THEN PRESS INTO THE BREAD CRUMBS. COAT BOTH SIDES WELL USING ALL THE BREAD CRUMBS. SPRAY RACK IN BROILING PAN WITH NO STICK COOKING SPRAY. ARRANGE CHOPS ON RACK AND BROIL FOR 5 TO 6 INCHES FROM HEAT. TURN ONCE DURING COOKING. BROIL FOR 5 TO 6 MINUTES ON EACH SIDE. EACH SERVING PROVIDES: 3 PROTEIN EXCHANGES, 1/2 BREAD EXCHANGE, 1/2 FAT Posted to MM-Recipes Digest V5 #007 by scotlyn@juno.com (Daniel S Johnson) on Jan 6, 1998
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