Title: Spicy Pork Chops
Categories: Meats
Yield: 4 Servings

4 Lean center-cut loin pork
-chops, 1/2-inch thick
Vegetable cooking spray
1/3 c Herb Seasoning
Red bell pepper, zucchini,
-or corn, chopped

-------------------------------HERB SEASONING-------------------------------
1 c Cornflake crumbs
2 tb Paprika
2 ts Sugar
2 ts Dried whole oregano
2 ts Dried whole thyme
2 ts Dried rosemary, crushed
2 ts Garlic powder
1/2 ts Salt
1/2 ts White pepper
1/2 ts Ground red pepper

FOR PORK CHOPS: Lightly coat both sides of chops with cooking spray.
Sprinkle 1/3 cup Herb Seasoning evenly over both sides of chops. Place
chops on a 15 x 10 x 1-inch jelly-roll pan coated with cooking spray.
Lightly coat chops with cooking spray.

Bake at 450 degrees for 15 minutes or until done. Yield: 4 servings.

FOR HERB SEASONING: Combine all ingredients in a large zip-top heavy-duty
plastic bag; seal bag, and shake well. Store tightly sealed; shake well
before each use. Yield: 1-1/3 cups (serving size:1 tablespoon plus 1
teaspoon).

Per serving: 273 Calories; 13g Fat (45% calories from fat); 26g Protein;
12g Carbohydrate; 68mg Cholesterol; 380mg Sodium

NOTES : Garnish with chopped red bell pepper, chopped zucchini, and corn
kernels, if desired. Use as a coating mix for pork, poultry, or lamb.

Recipe by: Cooking Light, Sept 1994, page 120

Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.