| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
4 |
Servings |
INGREDIENTS
| 4 |
|
Lean center-cut loin pork chops, 1/2-inch thick |
|
|
Vegetable cooking spray |
| 1/3 |
c |
Herb Seasoning |
|
|
Red bell pepper, zucchini, or corn, chopped |
| 1 |
c |
Cornflake crumbs |
| 2 |
tb |
Paprika |
| 2 |
ts |
Sugar |
| 2 |
ts |
Dried whole oregano |
| 2 |
ts |
Dried whole thyme |
| 2 |
ts |
Dried rosemary, crushed |
| 2 |
ts |
Garlic powder |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
| 1/2 |
ts |
Ground red pepper |
INSTRUCTIONS
HERB SEASONING
FOR PORK CHOPS: Lightly coat both sides of chops with cooking spray.
Sprinkle 1/3 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: 1-1/3 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@digex.net on Jan 28, 1997.
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