Here is one delicious quick and easy recipe that is a sure-fire crowd pleaser – especially if you love pork chops.  This has a light but flavorful breading – crisp on the outside and tender and juicy on the inside.  You cannot go wrong with this

1/3 c flour

1/8 tsp salt

3 tbsp Italian-seasoned bread crumbs

3 tbsp preshredded fresh Parmesan cheese

1/4 tsp black pepper

1 large egg white, lightly beaten

4 – 4 oz boneless center cut pork chops (about 1/2 thick)

2 tsp olive oil

1/2 c fat free less sodium chicken broth

1 tbsp dry white wine

1/4 tsp grated lemon rind

1 tbsp fresh lemon juice

2 tsp capers, rinsed and drained

1. Combine flour and salt in a shallow dish.  Place breadcrumbs, cheese, and pepper in a shallow dish; place egg white in another shallow dish.  Dredge pork in flour mixture, dip in egg white, and dredge in breadcrumb mixture.  Coat pork with cooking spray.

2. Heat oil in skillet over medium-high heat.  Add pork to pan; cook 4 minutes on each side or until done.  Remove from pan; keep warm.  Add broth and remaining ingredients to pan, scraping pan to loosen browned bits.  Cook 2 minutes or until reduced to 1/4 cup (about 2 mins).  Serve with pork.  Yields 4 servings.

I know the pork appears a little burnt but it certainly didn’t taste that way.  The recipe didn’t have a picture so I wasn’t quite sure how it was going to look but the taste was amazing!  I served it with orzo (splashed with some fresh lemon juice, salt, and parsley) and garlic-red pepper broccoli.  I had my son help me make this dinner so I *think* that’s why he enjoyed every bite of it – even the broccoli

Nutritional Information (pork only):

Calories: 256

Fat: 10.1 g

Protein: 28.2 g

Carbohydrate: 11.5 g

Fiber: 0.7 g

Cholesterol: 68 mg

Sodium: 419 mg