2 cups corn flakes cereal
1 egg, beaten (or 1/4 cup egg substitute)
4 boneless pork chops (1 1/2 lb)
1/2 teaspoon seasoned salt
4 tablespoons herb garlic butter

• Place cereal in large zip-top bag and crush, using fingers.
• Place egg in medium bowl.
• Sprinkle pork chops with seasoned salt.

1. Preheat large sauté pan on medium 2–3 minutes. Coat pork chops by dipping in egg; let excess drip off and add to zip-top bag (wash hands). Seal bag; shake (or press with fingertips) to coat pork chops.
2. Place butter in pan and then add pork chops; cook 6–7 minutes on each side or until 160°F (for medium). Serve.

CALORIES (per 1/4 recipe) 430kcal; FAT 25g; CHOL 185mg; SODIUM 510mg; CARB 12g; FIBER 1g; PROTEIN 35g; VIT A 15%; VIT C 2%; CALC 4%; IRON 20%

1. Preheat large sauté pan on medium-high 2–3 minutes. Slice red peppers into thin strips.
2. Place butter in pan, then add peppers and onions; cook and stir 1–2 minutes or until onions are tender.
3. Add cabbage and broth; cook and stir 5–7 minutes or until cabbage is tender. Serve.

CALORIES (per 1/4 recipe) 80kcal; FAT 3g; CHOL 15mg; SODIUM 240mg; CARB 8g; FIBER 2g; PROTEIN 1g; VIT A 25%; VIT C 80%; CALC 4%; IRON 2%