As you know I’m hosting a giveaway of the new Taste of Home Cookbook. I’ve been trying different recipes from this cookbook and sharing the results here with you :) This past week I made the Breaded Pork Chops and they were very good. I also made a recipe from the book called Cracked Pepper Cheddar Muffins which I wasn’t quite as pleased with. However, they have received a couple of nice comments on their site about them, so maybe I’ll try them again sometime. They came out kind of spongey and chewy and rather bland. Maybe someone else will try them and let me know, they really came out pretty! LOL
Breaded Pork Chops
2 tablespoons all-purpose flour
4 egg whites
1/2 teaspoon Worcestershire sauce
1/2 teaspoon balsamic vinegar
1/8 teaspoon hot pepper sauce
3/4 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon paprika
6 boneless pork loin chops (1/2 inch thick and 4 ounces each)
Refrigerated butter-flavored spray
Place flour in a shallow dish. In another shallow dish, beat the egg whites, Worcestershire sauce, vinegar and hot pepper sauce. In a third dish, combine the bread crumbs, Parmesan cheese, thyme, salt and paprika. Coat pork chops with flour. Dip into egg mixture, then coat with crumb mixture. Place on a plate; cover and refrigerate for 1 hour.
Place chops in a 13-in. x 9-in. baking dish coated with cooking spray; spritz chops with butter-flavored spray. Bake, uncovered, at 350° for 25-28 minutes or until juices run clear. Yield: 6 servings.
Cracked Pepper Cheddar Muffins
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon coarsely ground pepper
1-1/4 cups milk
2 tablespoons vegetable oil
1 cup (4 ounces) shredded cheddar cheese
In a large bowl, combine the flour, sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese.
Fill muffins cups coated with cooking spray two-thirds full. Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.