Parmesan Breaded Pork Chops

 

4

butterflied boneless pork loin chops, about 1/2 inch thick (about 1 pound)

1/3

cup Italian-style dry bread crumbs

2

tablespoons grated Parmesan cheese

1/4

cup fat-free cholesterol-free egg product or 2 egg whites

1

small green bell pepper, chopped (1/2 cup)

1

can (14 1/2 ounces) chunky tomatoes with olive oil, garlic and spices, undrained

1

can (8 ounces) tomato sauce

• 1 Trim fat from pork. Mix bread crumbs and cheese in shallow dish. Pour egg product into another shallow dish. Dip pork into egg product, then coat with crumb mixture.
• 2 Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown on both sides.
• 3 Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 10 to 12 minutes, stirring occasionally, until pork is no longer pink in center.