• 4 boneless pork loin chops
• 1 Tbs. plus 1 tsp. olive oil
• 1 shallot, minced
• 1 cup dry breadcrumbs
• 3 Tbs. parsley, chopped
• 1/4 tsp. thyme, or 3/4 tsp. fresh, minced
• 1/8 tsp. rosemary, crumbled, or 1/2 tsp. fresh, minced
• 1 egg yolk

Place pork chops between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thick. Heat 1 tsp. oil in a heavy small skillet over medium low heat. Sauté shallot 1-2 minutes or until softened. Transfer shallot to a bowl and set aside. Add next 4 ingredients and salt and pepper to taste to bowl with shallot. Add 1/2 tsp. oil and egg yolk and lightly toss. Heat remaining oil in a heavy nonstick skillet over medium high heat. Sauté pork chops 3 minutes per side. Turn on broiler. Place pork chops on a platter. Press a portion of crumb mixture onto one side of each pork chop until breadcrumb mixture is 1/4 inch thick. Place pork chops on broiler pan, crumb side up, and broil 1 minute or until golden. Serve crumb side up.

Per serving: calories 282, fat 11.5g, 37% calories from fat, cholesterol 105mg, protein 22.6g, carbohydrates 20.6g, fiber 0.8g, sugar 0.8g, sodium 298mg, diet points 6.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.3, Lean meat: 0.0, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 2.6

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The recommended wine is: White Zinfandel.