 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Another great low fat, FAST and easy to cook, low carb and high in protein recipe from my Light Cooking Cookbook. I've made alterations and changes to the recipe as I didn't have ingredients that it requested, so I improvised. Thr original recipe called for chutney, and I used parsley instead. I used dark rye flour and that did a fine job. Enjoy! Ingredients:
2 tablespoons dijon mustard |
4 pork loin chops, cut 1/2 inch thick (1 1/4 pounds) |
1/4 cup fine dry breadcrumb |
2 tablespoons cornmeal |
1 tablespoon whole wheat flour |
1/3 cup plain yogurt |
1 tablespoon parsley, chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Spread mustard on all surfaces of chops.
3. In a medium bowl combine bread crumbs, cornmeal and flour.
4. Coat chops with crumb mixture.
5. Place chops in 9x9 pan Bake 30- 40 minutes or until chops are no longer pink and coating is lightly browned.
6. In a small bowl combine yogurt and parsley; spoon over chops.
|
|