Panko-Crusted Pork Chops with Creamy Herb Dressing

Serves 4

Pork:
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
2 teaspoon soy sauce
2 large eggs
2/3 cup panko (Japanese breadcrumbs)
4 (4-ounce) boneless center-cut loin pork chops (cut into bite-sized pieces for kids)
1 tablespoon canola oil
Cooking spray

Dressing:
1 tablespoon chopped green onions
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoon sour cream
1 tablespoon milk
1 tablespoon mayonnaise
1 teaspoon cider vinegar
1/4 teaspoon garlic powder

1. To prepare pork, preheat oven to 450°F.
2. Combine first 6 ingredients in a shallow dish. Combine soy sauce and egg in a medium bowl, stirring with a whisk. Place panko in a shallow dish.
3. Dredge pork in flour mixture; dip in egg mixture. Dredge in panko. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 1 minute on each side. Place pork on a baking sheet coated with cooking spray. Bake at 450°F for 6-8 minutes or until done.
4. To prepare dressing, combine onions and the remaining ingredients. Serve dressing with pork.

Served with chow mein noodles and broccoli drizzled with teriyaki sauce

Results: I've made this recipe a few times and it's one of my favorites. I'm not sure if it's how the panko makes the pork chops crunchy or if it's the yummy dressing, but I love this recipe. For the boys, I cut their pork into bite size "nuggets". Steven sat down, snarled at his food and said "I guess I'm just going to have milk for dinner." A few minutes later, he was eating his noodles. A minute later, we saw him take a bite of pork nugget...then another...and another. No problems from Henry. The boys did not try the dressing, which was fine, because it left more for me.