Pork It's the Other White Meat {epulaeryu}

curry-crumble pork chops so mouthwatering Just dare to be different folks moistness lies in the layers of yogurt brushed over pork! Curry-Crumbed Pork Chops Panko are coarse bread crumbs usually found next to other bread crumbs in the supermarket. 3/4 cup plain yogurt 1 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons thinly sliced green onion 2 bone-in center-cut rib pork chops (3/4 inch thick) 1 tablespoon canola oil 1/3 cup panko 1 teaspoon curry powder 1. Heat oven to 375°F. Combine yogurt, mustard, salt and pepper in small bowl. Reserve one-fourth of the yogurt mixture; stir green onion into remaining yogurt mixture. Brush reserved yogurt mixture onto both sides of pork chops. 2. Heat oil in large nonstick skillet over medium-high heat until hot. Cook pork 4 to 6 minutes or until golden brown, turning once. Remove pork; place on foil-lined baking sheet. 3. Combine panko and curry powder; stir into drippings in skillet. Spread over top of pork. 4. Bake 8 to 12 minutes or until pork is pale pink in center. Serve with yogurt sauce. 2 servings PER SERVING: 310 calories, 16 g total fat (4 g saturated fat), 26 g protein, 15 g carbohydrate, 60 mg cholesterol, 465 mg sodium, 1 g fiber