crunchy pork chops

6 pork loin chops (1 kg total)
1 pkg pork coating mix
30 mL (2 tbsp) Western Family Margarine
750 mL (3 cups) thinly sliced onions
125 mL (1/2 cup) thinly sliced red pepper
170 mL (2/3 cup) Western Family Chicken Broth

Gratin:
125 mL (1/2 cup) Western Family Corn Flakes, crushed
175 mL (3/4 cup) shredded Western Family Mozzarella or Swiss Cheese
125 mL (1/2 cup) shredded Western Family Parmesan Cheese

1. In a large skillet, cook onions in margarine until tender but not browned, about 10 minutes. Stir in pepper. Spread half of mixture in bottom of large casserole dish.

2. Moisten pork chops with water and evenly coat each chop with seasoned mix using plastic bag provided. Place pork chops over onion mixture in overlapping rows; cover with remaining onion mixture. Drizzle chicken broth over casserole. Bake in 400° F oven, for 30 minutes.

3. Gratin: Combine corn flakes & cheeses; sprinkle over casserole and bake for 10 minutes longer or until chops are tender and topping is crisp. Broil for about 2 minutes to brown topping if desired. Garnish with red pepper strips. Serve with Western Family Scalloped Potatoes.

To balance the fat content of this meal, serve pork chops with plain rice or mashed potatoes and steamed broccoli.

Nutritional analysis per serving:
Calories: 617kcal, Protein: 45g, Carbohydrate: 46g, Fiber: 3g, Fat: 22g

	This recipe has onions not only because they taste good, but because they bring out the other food flavours by stimulating membranes in the mouth and making the taste buds more sensitive to flavour.