• 4 New York (top loin) pork chops, 3/4-inch thick
  • 1/4 cup Italian-seasoned bread crumbs
  • 1 tablespoon Parmesan cheese, grated
  • 1 egg, beaten
  • 1 teaspoon vegetable oil

Combine crumbs and cheese in shallow bowl. Dip chops in egg and coat with crumb mixture. Heat oil in large nonstick skillet over medium-high heat. Add chops. Reduce heat to medium and cook for 8-10 minutes, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serves 4

A simple answer, any night, to the question of what’s for dinner. Italian-seasoned breaded pork chops sauté quickly to a golden brown. Serve with a tomato and cucumber salad with Italian dressing, green peas and crusty breadsticks.

Calories: 264 calories

Protein: 23 grams

Fat: 17 grams

Sodium: 450 milligrams

Cholesterol: 95 milligrams

Saturated Fat: 8 grams

Carbohydrates: 10 grams

Fiber: 0 grams