POPPY CHOPS

2 eggs
1 tablespoon water
1 (6 oz.) package cornbread stuffing mix
1⁄4 cup grated Asiago or Parmesan cheese
2 tablespoons poppy seeds
8 boneless loin pork chops, 3⁄4 inch thick
1⁄4 cup butter-flavor shortening, divided use

Beat together eggs and water in a small bowl until foamy. Pour into a shallow bowl.

Place stuffing mix in a self-sealing plastic bag; finely crush with a rolling pin. Stir in Asiago or Parmesan cheese and poppy seeds. Transfer to a second shallow bowl.

Trim fat from chops. Coat chops with crushed mixture. Dip into egg mixture and coat with crushed mixture again.

Heat half of the shortening in a large skillet over medium-high heat until it sizzles. Reduce heat to medium.

Add half of the chops; cook for 6 minutes. Turn chops and cook about 6 minutes more or until evenly browned, reducing heat as necessary to prevent over-browning. Transfer chops to a serving platter; cover to keep warm. Repeat with remaining shortening and chops.

Servings: 8
From: Gerry Holcomb
Source: National Pork Board