Preparation Time: 10 minutes
4 boneless pork chops, 1/2-inch thick
1/2 cup Italian-style bread crumbs
1 tablespoon melted butter
2 teaspoons grated lemon peel
1 teaspoon dried basil leaves
1 egg, slightly beaten
1 teaspoon lemon juice
Servings: 4
Heat oven to 375ºF. Line a 15 × 10 × 1-inch baking pan with foil; spray with nonstick cooking spray. In a shallow dish, combine bread crumbs, butter, lemon peel and basil. In small bowl, combine egg and lemon juice. Brush chops with egg, then dip in crumb mixture to coat top and sides. Bake for 25 minutes or until nicely golden brown, turning halfway through baking.
4 boneless pork chops, 1/2-inch thick
1/2 cup Italian-style bread crumbs
1 tablespoon melted butter
2 teaspoons grated lemon peel
1 teaspoon dried basil leaves
1 egg, slightly beaten
1 teaspoon lemon juice
Servings: 4
Heat oven to 375ºF. Line a 15 × 10 × 1-inch baking pan with foil; spray with nonstick cooking spray. In a shallow dish, combine bread crumbs, butter, lemon peel and basil. In small bowl, combine egg and lemon juice. Brush chops with egg, then dip in crumb mixture to coat top and sides. Bake for 25 minutes or until nicely golden brown, turning halfway through baking.
