Crunchy Pork Strips
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 381 |
| pro | 28 g |
| total fat | 21 g |
| sat. fat | 6 g |
| carb | 18 g |
| fibre | 1 g |
| chol | 86 mg |
| sodium | 634 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 13 |
| vit A | 6 |
| vit C | 5 |
| folate | 5 |
Serve with Corn and Rice Salad — Tomato Wedges
Ingredients
- 4 pork loin centre chops, boneless, (about 1 lb/500 g)
- 16 melba toasts
- 2 tbsp butter, melted
- 1/2 cup light mayonnaise
- 1/4 tsp salt
- 1/4 tsp pepper
- pinch cayenne pepper
- 2 tbso salsa
Preparation
Slice chops lengthwise into 1/2-inch (1 cm) thick strips; set aside.
In food processor, crush melba toasts until in coarse crumbs. Add butter; pulse until crumbs are moistened. Transfer to resealable plastic bag; set aside.
In small bowl, stir together 2 tbsp (25 mL) of the mayonnaise, salt, pepper and cayenne. Add pork, stirring to coat.
One-quarter at a time, add pork strips to crumb mixture, shaking to coat all over. Arrange in single layer on greased rimmed baking sheet. Bake in 400°F (200°C) oven for 15 minutes. Turn strips; bake for 10 to 12 minutes longer or until golden and no longer pink inside.
Stir salsa into remaining mayonnaise; serve with pork strips.
Additional information :
Substitution:
Use chicken instead of the pork.
Tip: For a shortcut, you can use ready-made plum dipping sauce instead of making this sauce.
- Keywords : Main Course; Dinner; Bake; Pork; Mayonnaise; Bread;
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