I planned dinner forgetting it was golf night! So, I made these pork chops as planned...so easy. Then carrot sticks, tomato slices, and a whole wheat dinner roll finish out the meal with a bowl of strawberries for dessert. A balanced, simple meal that would hold over easily for when the golfer came home.

BAKED PORK CHOPS

Olive oil spray
4 boneless pork loin chops, all visible fat removed
1 egg white
2 T fat-free or ½ % milk
1/3 c cornflake crumbs
2 T cornmeal
½ t dried marjoram
1/8 t ground pepper
1/8 t ground ginger
Pinch of cayenne (or more to taste)

Preheat oven to 375º F. Spray a shallow pan-large enough to place chops flat without overlap- with olive oil or canola oil spray. In a small bowl, mix egg white and milk. In another bowl, or on a plate, mix the dry ingredients. Dip the pork chops in the egg/milk mix and then coat on both sides with the crumb mixture. Lay flat in pan and bake uncovered for 15 minutes. Turn chops and bake for another 10-15 minutes or until pork is done.