Tuesday, October 11, 2005

Parmesan Breaded Pork Chops

Parmesan Breaded Pork Chops



1/3 cup Progresso® Italian-style dry bread crumbs
2 tablespoons grated Parmesan cheese
4 pork boneless butterfly loin chops, 1/2 inch thick (1 1/4 pounds)
1 egg, beaten
1 can (14 1/2 ounces) chunky tomatoes with olive oil, garlic and spices, undrained
1 can (8 ounces) tomato sauce
1 small green bell pepper, chopped (1/2 cup)


1. Mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture.
2. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown.
3. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center.

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