Sunday, February 1, 2009

Panko Crusted Pork Chops with Creamy Herbed Dressing

I saw this recipe on the Taste and Tell blog and thought it looked good. I doubled the recipe to make enough for our family. NOTE: Now that I have made this recipe, I would leave the fresh parsley out of the sauce. The sauce kind of reminded me of tartar sauce at first, but I did like it. It will definitely be better without the parsley.

Makes 2 servings

PORK
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon ground red pepper
1 teaspoon low-sodium soy sauce
1 large egg white
1/3 cup panko
2 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon canola oilcooking spray


DRESSING
1 tablespoon chopped green onions
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons sour cream
1 tablespoon milk
1 tablespoon reduced-fat mayonaise
1 teaspoon cider vinegar
1/4 teaspoon garlic powder



To prepare pork, preheat oven to 450°.
Combine first 6 ingredients in a shallow dish. Combine soy sauce and egg white in a medium bowl, stirring with a whisk. Place panko in a shallow dish. Dredge pork in flour mixture; dip in egg mixture. Dredge in panko. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 1 minute on each side. Place pork on a baking sheet coated with cooking spray. Bake at 450° for 6 minutes or until done.
To prepare dressing, combine onions and the remaining ingredients. Serve dressing with pork.


Recipe Source - Cooking Light

4 comments:

Kim said...

Hi: I found your blog link on Menu Plan Monday and I like your recipes! I looked through some of the older ones and found your basic meatballs. I've been wanting meatballs lately; I'll have to give them a go!

Salad Chic said...

Great site!! I love the concept... and can't wait to try some of your recipies!

you should check out my blog as well =)

www.dailysalads.blogspot.com

Anya said...

I made these last night and we loved them. This recipe will definitely make it into regular rotation. Thanks for posting it!

Cynthia Matzat said...

Glad you liked it, Anya.

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