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Prep and Cook time: About 45 minutes
Makes: 4 - 6 servings
Ingredients
2/3 cup yellow cornmeal
1/2 cup Grated Parmesan Cheese
1/3 cup sesame seeds
1/3 cup toasted wheat germ
4 teaspoons garlic powder
4 teaspoons dried parsley
1 tablespoon dried thyme
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon pepper
2 1/2 tablespoons Sweet Cream Butter
2 1/2 tablespoons salad oil
2 Organic Large Eggs
1 tablespoon Organic Milk
2 pounds shoulder pork chops (about 3/4 in. thick)
Instructions
1. Preheat oven to 400°. In a large resealable plastic bag, combine
cornmeal, cheese, sesame seeds, wheat germ, garlic powder, parsley, thyme,
sage, salt, and pepper. Shake bag to mix ingredients. Measure 1 cup of the
mix into a shallow dish.
2. In a 10- by 15-inch pan, combine butter and oil. Place pan in oven just
until butter melts, about 1 minute. Remove from oven.
3. In a shallow dish, beat together eggs and milk until blended.
4. Rinse pork chops and pat dry with a paper towel. Dip each chop in egg
mixture; drain briefly, then dip in coating mix, turning to coat
thoroughly. Arrange chops in baking pan, turning to coat with butter-oil
mixture.
5. Bake, turning chops once, for 30 minutes or until no longer pink in the
center (cut to test).
Nutritional Information
Per serving:
494 cal., 71% (351 cal.) from fat
25 g protein
39 g fat (14 g sat.)
10 g carbo (1.3 g fiber)
412 mg sodium
168 mg chol.
