Vegetable oil spray
Egg substitute equivalent to 1 egg OR 1 egg
2 Tbsp fat-free milk
1/3 cup cornflake crumbs
2 Tbsp cornmeal
1/2 tsp dried marjoram, crumbled
1/8 tsp pepper
1/8 tsp dry mustard
1/8 tsp ground ginger
1/8 tsp cayenne
1 lb boneless pork loin chops, all visible fat discarded, cut
into 4 portions
Preheat the oven to 375 degrees F. Using vegetable oil spray, lightly
spray a shallow baking pan large enough to hold the pork chops in
a single layer.
In a small, shallow bowl, stir together the egg substitute and milk.
In a shallow dish such as a pie pan, combine the crumbs, cornmeal,
marjoram, pepper, mustard, ginger, and cayenne. Using tongs, dip
the pork chops in the milk mixture, letting excess liquid drip off.
Coat both sides of the pork chops with the crumb mixture. Put the
chops in the prepared pan.
Bake, uncovered, for 15 minutes. Turn the chops. Bake for 10 minutes,
or until the chops are tender and just slightly pink in the center.
Serves: 4
Nutrition per Serving:
7 Calories, 4g Total Fat, 83.1g Saturated Fat, 2 g Trans Fat,
9g Polyunsaturated Fat, 7g Monounsaturated Fat, 5mg Cholesterol,
0mg Sodium, 12.1g Carbs, 0g Fiber, 0g Sugar, 8g Protein,
7mg Calcium, 6mg Potassium
Dietary Exchanges: 1/2 starch, 3 lean meat
From: The American Heart Association Low-Fat, Low-Cholesterol
Cookbook, Third Edition, 2005 by the American Heart Association
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