Herb-Crusted Pork Chops

Adapted from Southern Living Cooking School. Serve with Pear Chutney. (see recipe)

4 duBreton Pork rib chops (about 1½ lbs)
1 tsp salt
1/4 cup flour
1/2 to 1 Tbsp freshly ground pepper
2 Tbsp chopped fresh rosemary or 2 tsp dried
1 Tbsp chopped fresh sage or 1 tsp dried
1 to 2 Tbsp Vera Jane's Extra-Virgin Olive Oil

Spinkle pork chops evenly with salt. Combine flour, pepper, and herbs. Brush the chops with oil; dredge in the flour mixture. Place on a rack in a roasting pan coated with cooking spray.

Broil 6 inches from heat for 5 minutes. Reduce oven temperature to 375°F, and bake 6 – 8 minutes. Makes (4) 3-oz servings

Makes 4 servings

Per serving: 232 calories; 12g total fat; 3g saturated fat; 58mg cholesterol; 628mg sodium; 6g total carbohydrates; 23g protein;

Allergy Warning: Contains wheat