Source: dLife

Baked pork chops with a spicy mustard-cornflake breading.

Servings

1 cooking spray
1 eggs , or egg substitute equivalent to 1 egg
2 tbsp fat free milk
0.33 cup corn flakes cereal , crumbs
2 tbsp cornmeal
0.5 tsp dried marjoram , crumbled
0.12 tsp black pepper
0.12 tsp dry mustard
0.12 tsp ground ginger
0.12 tsp ground cayenne (red pepper)
1 lb whole loin lean pork chops , boneless, all visible fat discarded, cut into 4 portions

1 Preheat the oven to 375 degrees F and using vegetable oil spray, lightly spray a shallow baking pan large enough to hold the pork chops in single layer.
2 Stir together the egg substitute and milk in a small, shallow bowl.
3 In a shallow dish such as a pie pan, combine the crumbs, cornmeal, marjoram, pepper, mustard, ginger, and cayenne.
4 Dip the pork chops in the milk mixture using tongs, letting excess liquid drip off.
5 Coat both sides of the pork chops with the crumb mixture, and put the chops in the prepared pan.
6 Bake uncovered for 15 minutes, then turn the chops, and bake for 10 minutes, or until the chops are tender, and slightly pink in the center.