Parmesan Breaded Pork Chops Filled with the familiar flavors of veal Parmesan, yet refreshingly different. Prep: 5 min Cook: 15 min 1/3 cup Italian-style dry bread crumbs 2 tablespoons grated Parmesan cheese 4 pork boneless butterfly loin chops, 1/2 inch thick (1 1/4 pounds) 1 egg, beaten 1 can (14 1/2 ounces) chunky tomatoes with olive oil, garlic and spices, undrained 1 can (8 ounces) tomato sauce 1 small green bell pepper, chopped (1/2 cup) 1. Mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture. 2. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown. 3. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center. Makes 4 servings Nutritional Info Per 1 Serving: Calories 260 (Calories from Fat 90); Fat 10g (Saturated 4g); Cholesterol 110mg; Sodium 810mg; Potassium 710mg; Carbohydrate 19g (Dietary Fiber 2g); Protein 25g Diet Exchanges: 1/2 Starch; 3 Lean Meat; 2 Vegetable ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.