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<\/p>\nGrowing up I was never a big fan of pork chops. I would eat them but they weren’t high on my list of favorites. Luckily, as I have gotten older and found my love of cooking I have discovered some ways to cook pork chops and really enjoy them. I mean how much chicken can someone really eat?!<\/p>\n
I was excited when I found this great sounding recipe for Panko-Crusted Pork Chops with Creamy Herb Dressing. It just gives a fresh twist on your everyday pork chop dish. I also love that it is low in calories because with the crispiness of the coating and the creamy dressing, it doesn’t feel like you’re eating healthy. It’s a comforting meal that you don’t have to feel guilty about. It is also a pretty neutral dish, so it is easy to change up the side dishes that you serve with it each time.<\/p>\n
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courtesy of Cooking Light, October 2008<\/span> Dressing<\/strong> To prepare pork, preheat oven to 450 degree.<\/p>\n 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.<\/p>\n 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 degrees for 6 minutes or until done.<\/p>\n To prepare dressing, combine onions and the remaining ingredients. Serve dressing with pork.<\/p>\n Yields 2 servings. Serving Size: 1 pork chop and about 2 tbs. dressing.<\/p>\n","protected":false},"excerpt":{"rendered":" Growing up I was never a big fan of pork chops. I would eat them but they weren’t high on my list of favorites. Luckily, as I have gotten older and found my love of cooking I have discovered some ways to cook pork chops and really enjoy them. I mean how much chicken can […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4,24],"tags":[],"class_list":["post-152","post","type-post","status-publish","format-standard","hentry","category-healthful","category-pork"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/comments?post=152"}],"version-history":[{"count":3,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/152\/revisions"}],"predecessor-version":[{"id":154,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/152\/revisions\/154"}],"wp:attachment":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/media?parent=152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/categories?post=152"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/tags?post=152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 tsp. all purpose flour
\n1\/4 tsp. salt
\n1\/4 tsp. onion powder
\n1\/4 tsp. ground cumin
\n1\/4 tsp. chili powder
\n1\/8 tsp. crushed red pepper
\n1 tsp. low sodium soy sauce
\n1 large egg white
\n1\/3 cup panko (Japanese bread crumbs)
\n2 (4-ounce) boneless center-cut loin pork chops (about 1\/2 inch thick)
\n1 tsp. olive oil
\ncooking spray<\/p>\n
\n1 tbs. chopped green onion
\n1 tbs. chopped fresh flat-leaf parsley
\n2 tbs. fat-free sour cream
\n1 tbs. fat-free milk
\n1 tbs. reduced-fat mayonnaise
\n1 tsp. cider vinegar
\n1\/4 tsp. garlic powder<\/p>\n