Panko-Crusted Pork Chops with Creamy Herb Dressing

D and I doubled this recipe. I made the sauce...I added more garlic powder (I don't know how much) and some salt. D made the chops. They needed more cooking time than what the recipe calls for.

They were really good. We both liked them. We had with Cauliflower with Capers.

Panko-Crusted Pork Chops with Creamy Herb Dressing

Dunk crunchy bites of breaded pork chops into the sour cream dressing for a kid-friendly serving.

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 (Japanese breadcrumbs)
2 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon canola oil
Cooking spray

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

1. To prepare pork, preheat oven to 450°.

2. 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.

3. 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.

4. To prepare dressing, combine onions and the remaining ingredients. Serve dressing with pork.

Yield: 2 servings (serving size: 1 pork chop and about 2 tablespoons dressing)

CALORIES 268 (32% from fat); FAT 9.5g (sat 2.2g,mono 4g,poly 1.8g); IRON 1.3mg; CHOLESTEROL 74mg; CALCIUM 72mg; CARBOHYDRATE 13.6g; SODIUM 608mg; PROTEIN 30g; FIBER 0.7g

Cooking Light, OCTOBER 2008