Panko-Crusted Pork Chops with Creamy Herb Dressing

Ingredients

• 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 (Japanese breadcrumbs)
• 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 fat-free sour cream
• 1 tablespoon fat-free milk
• 1 tablespoon reduced-fat mayonnaise
• 1 teaspoon cider vinegar
• 1/4 teaspoon garlic powder

Preparation

1. 1. To prepare pork, preheat oven to 450°.
2. 2. 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.
3. 3. 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.
4. 4. To prepare dressing, combine onions and the remaining ingredients. Serve dressing with pork.