Ingredients

1. 1 egg, lightly beaten
2. 1 teaspoon lemon juice
3. 1/2 cup seasoned bread crumbs
4. 1 tablespoon butter, melted
5. 2 teaspoons grated lemon peel
6. 1 teaspoon dried basil
7. 4 boneless pork loin chops (1-1/4 inches thick and 6 ounces each)

Directions

1. In a shallow dish, combine egg and lemon juice. In another shallow dish, combine the bread crumbs, butter, lemon peel and basil. Dip pork chops in egg mixture, then coat with crumb mixture.
2. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until a meat thermometer reads 160° and juices run clear. Yield: 4 servings.

Ingredients

1. 1/2 cup smoked almonds
2. 1/2 cup dry bread crumbs
3. 2 eggs
4. 1/3 cup all-purpose flour
5. 1/4 teaspoon salt
6. 1/8 teaspoon pepper
7. 4 boneless pork loin chops (1 inch thick and 6 ounces each)
8. 2 tablespoons olive oil
9. 2 tablespoons butter
10. 1/2 cup reduced-fat mayonnaise
11. 1/4 cup honey
12. 2 tablespoons Dijon mustard

Directions

1. In a food processor, process the almonds until finely chopped. Transfer to a shallow bowl; add bread crumbs. In another bowl, beat the eggs. In a large resealable plastic bag, combine flour, salt and pepper. Add pork chops, one at a time, and shake to coat. Dip in eggs, then coat with almond mixture.
2. In a large skillet over medium heat, cook chops in oil and butter for 5 minutes on each side or until a meat thermometer reads 160°. Meanwhile, in a small bowl, combine the mayonnaise, honey and mustard. Serve with pork chops. Yield: 4 servings.