• In a shallow dish, whisk together the eggs and mustard. Place bread crumbs on a sheet of waxed paper. Dip chops in the egg mixture, then coat both sides with bread crumbs.

  • In a nonstick large skillet, heat the butter and olive oil over medium-high heat. Cook the chops 3 minutes per side and remove. Add shallot and sauté 1 minute. Add wine; cook 1 minute. Stir in the broth, capers and lemon juice. Add the chops back into the skillet and simmer, covered, 3 to 4 minutes or until the internal temperature of the pork registers 155 degrees F on an instant-read thermometer.

  • Prepare potatoes as per package directions, using the milk and adding the dried minced garlic. To serve, spoon pan juices over chops. Serve with spinach, if desired. Makes 4 servings.

Nutrition Facts

620 calories; 30 g total fat; 11 g saturated fat; 212 mg cholesterol; 1349 mg sodium. 40 g carbohydrates; 3 g fiber; 42 g protein;