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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.