1 package dry hash brown potatoes, 5 ounces
½ cup all-purpose flour
½ teaspoon kosher salt
⅛ teaspoon ground black pepper
4 bone-in pork sirloin chops, about 6 ounces each
2 large eggs, beaten
¼ cup vegetable oil
1 can beef gravy
1 can mild tomato sauce and green chilies
Hot tap water
12 ounces florets broccoli
1 can fat-free cheese sauce, 8 ounces
1 can fat-free condensed broccoli cheese soup, 8 ounces
½ cup light herb-garlic spreadable cheese
14 round buttery-flavor crackers, crushed
Add hot tap water to potatoes following package instructions.
In a medium shallow bowl place flour.
In a small bowl drop the eggs and beaten them until blended.
In another medium shallow bowl place beaten eggs.
Remove any excess of water from potatoes and place them in another shallow bowl.
Season pork chops with salt and pepper.
Dip each pork chop in flour, coating both sides. Dip into bowl with eggs, allowing to drip off
Coat both sides of pork chops with potatoes, press with finger to coat evenly.
Preheat oil in large sauté pan on medium heat, about 3 minutes.
Add 2 pork chops and cook 4 or 5 minutes on each side or until they are at 145°F and
potatoes are golden and crisp. Place on paper towels to drain. Repeat with the other 2 chops, adding a little more oil if necessary.
Combine gravy and tomato sauce in a medium sauce pan on medium heat. Bring to a simmer.
Serve over pork chops.
Preheat oven to 375°F.
Combine in a medium bowl broccoli, fat-free cheese sauce, fat-free condensed broccoli
cheese soup and spreadable cheese.
Place this mixture in a 2-quart baking dish.
Sprinkle crushed crackers over broccoli mixture.
Bake around 25 minutes or until golden.
Serve side the pork chops.