By Sassy Cat on July 19, 2001
Photo by Derf
Photo by Derf
"No one will know that this is lowfat unless you tell them. Also great if you make extra mustard and honey mixture and serve with the pork. My adaptation of a recipe from "Reader's Digest.""
Serving Size: 1 (138 g)
Servings Per Recipe: 4
"This truly was easy and delicous. My little boy Dylan is hard to please, but he licked the plate clean and asked for more. Well Done!!!"
"This was fantastic!! And it was even easy for a novice like me. I will definitely have this again......."
"This was a big hit in my family and we have several very finicky eaters. Easy to fix and very tasty."
"Did just one up for DH for supper, he loved it! Rather than fry it I did it in the oven on a rack, turned out lovely and crisp. I did use a whole egg, He loved the honey mustard flavour and would like to have it again, thanks for posting."
"This was a big hit with everyone in the family. I had bought thin-cut pork loin chops (boneless) at the store, so I did not bother to pound them. I had about 1.5lbs, so I doubled everything in the recipe. The amounts were a bit off - I had extra honey/mustard mixture and egg substitute, but ran out of breadcrumbs. I used panko breadcrumbs because I had them on hand. When i cooked the pork for the first 4 min, it was still very pink - I think next time I would use a little oil vs. the spray, and let the pan heat up more than 30 seconds. I ended up turning them and cooking for an additional 2 minutes to make sure they were cooked, and the crust stuck to the pan a bit."