Ingredients
3/4 cup cornmeal1 cup all-purpose flour1/2 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon dry mustard1/2 teaspoon paprika1 cup fat-free milk4 boneless pork loin chops (3 ounces each) 1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons canola oil4 whole wheat hamburger buns, split and warmedThinly sliced onion, optionalPickle slices, optionalPrepared mustard, optional
Preparation
Place cornmeal in a shallow bowl. In another bowl, mix flour and spices; add milk, stirring just until dry ingredients are moistened. Pound chops with a meat mallet to 1/4-in. thickness; season with salt and pepper.
In two batches, heat oil in a large cast-iron or other heavy skillet over medium heat. Lightly coat chops with cornmeal. Dip in batter, allowing excess to drip off; place in skillet. Cook until golden brown, 2-4 minutes per side. Drain on paper towels. Serve on buns, topping with remaining ingredients as desired.
