• 1 pouch dry onion soup mix with chicken broth
• 1/3 C. dry bread crumbs
• 1/8 tsp. pepper
• 1 egg or 2 egg whites
• 2 Tbs. water
• 6 boneless pork chops, 3/4 in. thick
• 1 1/2 C. your favorite spaghetti sauce
• 1 C. shredded mozzarella cheese (4 oz.)

With rolling pin, crush soup mix in pouch. On waxed paper, combine soup mix, bread crumbs and pepper. In shallow dish, beat together egg and water. Dip chops into egg mixture; coat with soup mixture. In 2 qt. oblong baking dish, arrange chops. Bake at 400 degrees for 20 minutes. Pour spaghetti sauce over chops. Sprinkle with cheese. Bake 5 minutes or until chops are no longer pink and sauce is hot and bubbling

Yield: 6 servings