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Another great low fat, FAST and easy to cook, low carb and high in protein recipe from my "Light Cooking" Cookbook. I've made alterations and changes to the recipe as I didn't have ingredients that it requested, so I improvised. Thr original recipe called for chutney, and I used parsley instead. I used dark rye flour and that did a fine job. Enjoy!
- Preheat oven to 350 degrees.
- Spread mustard on all surfaces of chops.
- In a medium bowl combine bread crumbs, cornmeal and flour.
- Coat chops with crumb mixture.
- Place chops in 9x9 pan Bake 30- 40 minutes or until chops are no longer pink and coating is lightly browned.
- In a small bowl combine yogurt and parsley; spoon over chops.
This was a quick and tasty way to prepare pork chops. I like the mustard flavor along with the yogurt sauce. I will make this again.
Both my husband and I were very surprised with this one. The sauce came out perfect, and very flavourful. Thanks for posting