Simply Cookin' Chef Mitzi Stinson shows you how to complete easy cornmeal crusted pork chops in about 15 minutes.

Fresh vegetables are a simple compliment to this low-fat main dish.

To feed a crowd, increase the number of pork chops and add to the dipping mixtures as necessary. Exact measurements are not required.

Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 4 servings

Recipe courtesy Mitzi Stinson, Simply Cooking Chef

4 lean center-cut pork chops

1 cup of corn meal

2-3 T of Montreal Steak Seasoning

1/2 cup milk (you can use non-fat)

1 T olive oil

Trim any excess fat off the pork chops.

Pat pork chops dry with a paper towel.

On a paper plate, mix the cornmeal and seasoning together. Set aside.

Pour milk into a bowl. Dip the pork chops into the milk, and then coat in the cornmeal mixture.

When finished coating pork chops, heat the oil in a non-stick frying pan over medium heat.

Discard the milk and cornmeal mixture.

Add the pork chops to the heated oil and cook 4 to 5 minutes per side, depending on the thickness of the chop.

The crust should be a nice golden brown when finished.