Oven Fried Pork Chops with Roasted Asparagus Parmesan

These are a favorite and are easy to make. Serve with an additional side of brown rice.

Pork Chops:

3 tablespoons butter

1 egg

2 tablespoons milk

1 cup packaged corn bread stuffing mix, crushed (I use Pepperidge Farms Herb Seasoned)

4 pork loin chops, about 1/2 inch thick

1. Place butter in a 13x9x2-inch baking pan; heat in a 425°F oven about 3 minutes or until butter melts.

2. Meanwhile, in a shallow dish beat egg with a fork; stir in milk. Place dry stuffing mix in another shallow dish. Trim fat from chops. Dip pork chops into egg mixture. Coat both sides with crushed stuffing mix. Place chops in the baking pan with butter.

3. Bake for 20 to 25 minutes or until tender (160°F) and juices run clear, turning once.

4. Serve with roasted asparagus Parmesan and brown rice.

Roasted Asparagus Parmesan:

1 bunch of fresh asparagus

2 tablespoons extra-virgin olive oil

Salt

Black pepper

1/2 cup finely grated Parmesan cheese (2 ounces)

1. Snap off and discard woody bases from asparagus spears. Place asparagus in 13x9 baking pan. Drizzle with oil, tossing gently to coat. Spread them out in a single layer. Sprinkle with salt and pepper.

2. Bake at 425°F for 12-13 minutes or until crisp-tender. Transfer to a serving platter; sprinkle with Parmesan cheese. Serve immediately.

Cook's Notes: The asparagus and pork chops can both be placed in the oven and cook at the same time, allowing for individual cooking times.

Enjoy!