Serve with Corn and Rice Salad — Tomato Wedges
- Portion size 4 servings
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 634 mg
- Protein 28 g
- Calories 381.0
- Total fat 21 g
- Cholesterol 86 mg
- Saturated fat 6 g
- Total carbohydrate 18 g
%RDI
- Iron 13.0
- Folate 5.0
- Calcium 4.0
- Vitamin A 6.0
- Vitamin C 5.0
