The other white meat
A pretty common question that I’m asked is, “what should I do with pork chops?” To me, it’s like asking what to do with chicken breasts – they’re so versatile and easy to make many, many different ways. The sky’s the limit!
Recently we tried these and really enjoyed them. Even though they’re baked in the oven, I feel like they’re a lighter, summery way to make pork chops…maybe because of the lemony flavor. I served them with roasted asparagus
and couscous (with chopped tomatoes and scallions mixed in). Yum.
This is a nice change of pace from the popular baked parmesan variety. They’re also good for you – only 7 Weight Watchers Points+ each!
Lemon Basil Pork Chops
from Taste of Home
1 teaspoon lemon juice
1 egg, beaten
1/2 cup Italian seasoned bread crumbs
1 tablespoon butter, melted
2 teaspoons grated lemon peel
1 teaspoon dried basil
4 boneless pork chops (6 oz. each)
Preheat oven to 375 degrees. Coat a 13×9 baking dish with cooking spray.
Combine egg and lemon juice in a shallow dish, and bread crumbs, butter, lemon peel and basil in another. Dip pork in egg mixture followed by breading. Place in prepared baking dish and bake for about 30-35 minutes or until juices run clear.
WW Points+ per serving = 7
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