ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Corn Bread-Crusted Pork Cutlets

Yield 4 servings (serving size: 1 cutlet)

Ingredients

  • 3/4 cup low-fat buttermilk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grated onion
  • 1/2 teaspoon poultry seasoning
  • 4 (4-ounce) pork cutlets (about 1/2 inch thick)
  • 2 1/3 cups seasoned corn bread stuffing mix (such as Stove Top)
  • Cooking spray
  • Fresh thyme sprigs (optional

Nutrition Information

  • calories 374
  • fat 16.4 g
  • satfat 4.3 g
  • protein 28 g
  • carbohydrate 25 g
  • cholesterol 78 mg
  • iron 1.5 mg
  • sodium 811 mg
  • caloriesfromfat 39 %
  • fiber 0.7 g
  • calcium 66 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine first 4 ingredients in a large baking dish. Add pork, turning to coat. Marinate in refrigerator 30 minutes, turning pork occasionally.

  3. Place stuffing mix in a food processor, and process until finely crushed. Pour stuffing mix into a shallow dish or pie plate. Remove pork from baking dish, and discard marinade. Dredge both sides of pork cutlets in stuffing mix, pressing to coat thoroughly. Place pork cutlets on a baking sheet coated with cooking spray, and bake at 425° for 12 minutes or until done. Garnish with thyme sprigs, if desired.

Oxmoor House Healthy Eating Collection