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Name: Spicy Pork Chops
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 ts Dried whole oregano; 2 ts Sugar; Red bell pepper, zucchini,; 4 Lean center-cut loin pork; 2 tb Paprika; 2 ts Garlic powder; 2 ts Dried whole thyme; Vegetable cooking spray; 1/3 c Herb Seasoning; 1 c Cornflake crumbs; 2 ts Dried rosemary, crushed; 1/2 ts White pepper; 1/2 ts Ground red pepper; 1/2 ts Salt

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INGREDIENTS

HERB SEASONING
2 ts Dried whole oregano
2 ts Sugar
Red bell pepper, zucchini,
4 Lean center-cut loin pork
2 tb Paprika
2 ts Garlic powder
2 ts Dried whole thyme
Vegetable cooking spray
1/3 c Herb Seasoning
1 c Cornflake crumbs
2 ts Dried rosemary, crushed
1/2 ts White pepper
1/2 ts Ground red pepper
1/2 ts Salt

Servings

INSTRUCTIONS

FOR PORK CHOPS: Lightly coat both sides of chops with cooking spray. Sprinkle 1/3 cup Herb Seasoning evenly over both sides of chops. Place chops on a 15 x 10 x 1-inch jelly-roll pan coated with cooking spray. Lightly coat chops with cooking spray. Bake at 450 degrees for 15 minutes or until done. Yield: 4 servings. FOR HERB SEASONING: Combine all ingredients in a large zip-top heavy-duty plastic bag; seal bag, and shake well. Store tightly sealed; shake well before each use. Yield: 1-1/3 cups (serving size:1 tablespoon plus 1 teaspoon). Per serving: 273 Calories; 13g Fat (45% calories from fat); 26g Protein; 12g Carbohydrate; 68mg Cholesterol; 380mg Sodium NOTES : Garnish with chopped red bell pepper, chopped zucchini, and corn kernels, if desired. Use as a coating mix for pork, poultry, or lamb. Recipe by: Cooking Light, Sept 1994, page 120 Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.

NOTES

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Spicy Pork Chops

HERB SEASONING
2 ts Dried whole oregano
2 ts Sugar
 Red bell pepper, zucchini,
4 Lean center-cut loin pork
2 tb Paprika
2 ts Garlic powder
2 ts Dried whole thyme
 Vegetable cooking spray
1/3 c Herb Seasoning
1 c Cornflake crumbs
2 ts Dried rosemary, crushed
1/2 ts White pepper
1/2 ts Ground red pepper
1/2 ts Salt

FOR PORK CHOPS: Lightly coat both sides of chops with cooking spray.  Sprinkle 1/3 cup Herb Seasoning evenly over both sides of chops. Place  chops on a 15 x 10 x 1-inch jelly-roll pan coated with cooking spray.  Lightly coat chops with cooking spray.    Bake at 450 degrees for 15 minutes or until done. Yield: 4 servings.    FOR HERB SEASONING: Combine all ingredients in a large zip-top heavy-duty  plastic bag; seal bag, and shake well. Store tightly sealed; shake well  before each use. Yield: 1-1/3 cups (serving size:1 tablespoon plus 1  teaspoon).    Per serving: 273 Calories; 13g Fat (45% calories from fat); 26g Protein;  12g Carbohydrate; 68mg Cholesterol; 380mg Sodium    NOTES : Garnish with chopped red bell pepper, chopped zucchini, and corn  kernels, if desired.  Use as a coating mix for pork, poultry, or lamb.    Recipe by: Cooking Light, Sept 1994, page 120    Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (106g)
Recipe Makes: 4 Servings

Calories: 345
Calories from Fat: 193 (56%)

Amt Per Serving		% DV

	Total Fat 21.5g	29 %
	Saturated Fat 7.7g	39 %
	Monounsaturated Fat 8.8g
	Polyunsanturated Fat 2.7g
Cholesterol 68.8mg		21 %
Sodium 61.1mg		2 %
Potassium 543.2mg		14 %
Total Carbohydrate 19.4g		6 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 15g
Protein 20.3g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 345

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