Made By Melissa

I was looking for something low-fat to do with pork-chops, so I wandered over to the Cooking Light website to see what they had to offer. I came across this recipe, and had most of the ingredients already, so this was our dinner. These pork-chops were pretty good, I may have over cooked them a bit as they were somewhat dry. But overall a good meal, we had these with roasted broccoli and whole grain rice.

Oven-Fried Pork Chops

• 4 (5-ounce) lean center-cut loin pork chops (1/2-inch thick)
• 1 egg white
• 2 tablespoons unsweetened pineapple juice (I used the juice from a snack pack of pineapple)
• 1 tablespoon low-sodium soy sauce
• 1/4 teaspoon ground ginger
• 1/8 teaspoon garlic powder
• 1/4 cup plus 1 tablespoon Italian seasoned breadcrumbs
• 1/4 teaspoon paprika (Omitted- did not have any)
• Cooking spray

Trim fat from chops; set chops aside. Combine next 5 ingredients in a shallow bowl; stir with a wire whisk. Combine breadcrumbs and paprika in a shallow bowl. Dip each chop into egg white mixture, and dredge in breadcrumb mixture.

Place chops on a rack coated with cooking spray; place rack in a shallow roasting pan. Back at 350 degrees for 25 minutes on each side or until done. I baked them for about 15 minutes on 1 side, then 10 on the other and they were still a little over-done.