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Growing up, the only way I ever ate pork chips was breaded with Shake 'n Bake. Now that I cook for a family, I'm happy I've learned three other, better ways to prepare pork chops: breaded with a maple-Dijon mustard sauce and in a Crock-Pot with a ranch-chicken gravy . I found this breaded pork chop recipe more than 10 years ago when I was perfecting my home-cooking. I've said before I've learned a lot from Cook's Country magazine. That's where I got this recipe. And for the past few years, I had misplaced my copy of the magazine with this recipe in it. I found it! And before I lose it again, I'm blogging it. Preserving my favorite recipes somewhere I can easily access them is a main reason why I blog. I couldn't find Melba toast the first time I made this so I substituted just-as-crunchy-but-more-flavorful garlic bagel chips. You can cut back on the garlic powder if you make this substitution. QUICK AND CRUNCHY PORK CHOPS 1 (5-ounce) box ...

Here is a yummy, easy and not-very-expensive (when you find pork chops on sale) from-scratch dinner. I've made this recipe regularly since I found it in the January-February 2010 issue of Taste of Home's Simple & Delicious magazine. Apple dumplings would be a good dessert. Consider corn muffins for your bread. On this particular night, I served the Maple Pork Chops with steamed broccoli, but a really good side is lime carrots (recipe follows). MAPLE PORK CHOPS 4 boneless pork loin chops (6 ounces each) 1/4 teaspoon salt 1/4 teaspoon pepper 1 egg 1/4 teaspoon ground ginger 1/2 cup dry bread crumbs 3 tablespoons butter Sauce: 1/2 cup maple syrup 1 tablespoon Dijon mustard 2 teaspoons cider vinegar 1/8 teaspoon ground ginger Sprinkle pork chops with salt and pepper. In a shallow bowl, beat egg and ginger. Place bread crumbs in another shallow bowl. Dip chops in egg mixture, then coat with crumbs. In a large skillet, cook pork in butter over medium heat for 5-7 minutes on eac...