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Add a photoServings: 4
Ingredients
- 1 x Egg
- 1 Tbsp. Lowfat milk
- 1 c. Fine Dry Breadcrumbs
- 1 tsp Dry Oregano
- 4 tsp All-Purpose Flour
- 4 x Pork Loin Chops, 1/2" thick
- 2 Tbsp. Vegetable Oil
Directions
- In a pie plate, whisk together egg and lowfat milk till frothy. In another pie plate, mix crumbs and oregano. Place flour on a piece of waxed paper.
- Slash fat edged of the pork chops at 1-inch intervals before coating. Coat chops on both sides with flour. Dip both sides into egg mix, then in crumb mix, coating generously. In a 10-inch skillet, heat oil over medium-high heat till a drop of water sizzles on it. Add in pork chops.
- Cook, uncovered, on first side 7 to 8 min or possibly till chops are browned.
- Carefully turn chops over with a wide spatula and reduce heat to medium.
- Cook for 10 to 12 min longer. Chops are done when no pink shows when cut in the center.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 4 servings | |
| Calories 264 | |
| Calories from Fat 116 | 44% |
| Total Fat 13.07g | 16% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.18g | |
| Cholesterol 75mg | 25% |
| Sodium 244mg | 10% |
| Potassium 231mg | 7% |
| Total Carbs 21.86g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.97g | 1% |
| Protein 13.95g | 22% |
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