Corn Flake Pork Chops With Seasoned Cabbage and Crispy Rice Treats

Serves 4

2 cups corn flakes cereal
large zip-top bag
1/4 cup egg substitute (or 1 large egg, beaten)
1 1/2 pounds boneless pork top loin chops
1/2 teaspoon seasoned salt
4 tablespoons garlic and herb butter

Place corn flakes cereal in large zip-top bag and crush, using fingers. Place egg substitute in medium bowl. Sprinkle pork chops with seasoned salt. Preheat large sauté pan on medium heat 2–3 minutes. Coat pork chops by dipping in egg; remove, let excess drip off, and add to zip-top bag. Wash hands. Seal bag tightly and shake (or press with fingertips) to evenly coat pork chops. Place butter in pan; swirl to coat. Add pork chops, using tongs, and cook 6–7 minutes on each side or until internal temperature reaches 160°F (medium)Use a meat thermometer to accurately ensure doneness. Serve.


Seasoned Cabbage

1/2 cup roasted red peppers
2 tablespoons garlic and herb butter
1 cup pre-sliced green onions
1 (10-ounce) bag shredded cabbage
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

Preheat large sauté pan on medium-high heat 2–3 minutes. Slice red peppers into thin strips. Place butter in pan; swirl to coat. Add red peppers and green onions. Cook 1–2 minutes, stirring occasionally, until onions are tender. Add remaining ingredients. Cook 5–7 minutes, stirring often, until cabbage is tender. Serve.


Crispy Rice Treats

1/4 cup butter + extra to coat pan
4 cups miniature marshmallows
6 cups crisp rice cereal

Coat 13- x 9-inch pan lightly with butter.

Melt butter in large saucepan on medium-low heat. Stir in marshmallows until completely melted. Remove from heat. (Or in large microwave-safe bowl, microwave butter and marshmallows on HIGH 2 minutes, stirring every minute until smooth.) Stir in cereal until all pieces are evenly coated. Press into baking pan using back of buttered spoon. Cool completely before cutting into squares. Serve. (Makes 12 treats.)