Panko Crusted Pork Chops & Scalloped Broccoli and Corn

I came across this meal on Taste and Tell and thought it sounded like a good one to try. According to the original post, the pork chop recipe is from the October 2008 Cooking Light and the scalloped broccoli and corn is from Allrecipes. This was a very easy meal to throw together. It takes a little planning, with the veggies having to bake for an hour, but that's no big deal. It tasted awesome, too. Both the pork chops and the scalloped broccoli and corn. Definitely a keeper! We got our first taste of the all-natural pork that one of my best bud's (Sara R.) brother raised. Very tasty! And its a great feeling to know we're not eating all the hormones and who knows what else in conventional pork.

I'll update later on with a picture.

Panko-Crusted Pork Chops with Creamy Herb Dressing

Makes 2 servings

PORK
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon ground red pepper
1 teaspoon low-sodium soy sauce
1 large egg white
1/3 cup panko
2 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon canola oil
cooking spray

DRESSING
1 tablespoon chopped green onions
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons sour cream
1 tablespoon milk
1 tablespoon reduced-fat mayonnaise
1 teaspoon cider vinegar
1/4 teaspoon garlic powder

To prepare pork, preheat oven to 450°.

Combine first 6 ingredients in a shallow dish. Combine soy sauce and egg white in a medium bowl, stirring with a whisk. Place panko in a shallow dish.

Dredge pork in flour mixture; dip in egg mixture. Dredge in panko. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 1 minute on each side. Place pork on a baking sheet coated with cooking spray. Bake at 450° for 6 minutes or until done.

To prepare dressing, combine onions and the remaining ingredients. Serve dressing with pork.


Scalloped Corn and Broccoli

Makes about 4 servings

1 (15 ounce) can creamed corn
2 eggs, beaten
1 tablespoon sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup shredded Cheddar cheese
5 ounces frozen chopped broccoli

Preheat oven to 350 degrees F (175 degrees C).

Mix together the corn, eggs, sugar, flour and salt. Add the cheese and broccoli, mix well and pour into a 2 quart casserole dish. Bake for 1 hour.