Ingredients

• 2 cups corn flakes cereal
• 1 large zip-top bag
• 1 large egg (or ¼ cup egg substitute)
• 4 boneless pork chops (1 ½ lb)
• ½ teaspoon seasoned salt
• ¼ cup garlic-herb butter

Steps

1. Place cereal in bag and crush using fingers. Beat egg in medium bowl. Season pork chops with seasoned salt. Coat pork chops by dipping in egg; let excess drip off, then add to zip-top bag (wash hands). Seal bag; shake (or press with fingertips) to coat pork chops.
2. Preheat large sauté pan on medium 2–3 minutes. Melt butter in pan, then add pork chops; cook 6–7 minutes on each side until 145°F. Let stand 5 minutes. Serve.

Ingredients

• ½ cup roasted red peppers
• 2 tablespoons garlic-herb butter
• 1 cup sliced green onions
• 1 (10 oz) bag angel hair shredded cabbage
• ½ cup chicken broth

Steps

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