1/2 c. crushed cornflake crumbs
1 1/2 tbsp. dry taco seasoning mix (1/2 env.)
4 pork loin chops, cut 1 inch thick (2 lbs.)
1 egg, slightly beaten
1 beef bouillon cube or 1 tsp. instant beef bouillon
1/2 c. water

Microwave directions: combine crushed cornflake crumbs with dry taco seasoning mix on a plate. Dip one side of each chop in egg, then in cornflake mixture. Place crumb side up in a microwave safe 10 inch pie plate or 8 x 12 dish. Place meatiest parts of chops to outside of dish. Microwave on high 5 minutes rotating dish once halfway through cooking time. Turn chops over and rearrange so uncooked parts are to outside edges of dish. Top chops with a small amount of egg, then with remaining cornflake mixture. Dissolve bouillon by microwaving bouillon and 1/2 cup water in a cup. Stir well and pour over chops. Cover with plastic wrap. Microwave on high for 6 minutes rotating dish once halfway through cooking time. let stand covered, 5 minutes. Check to see if done, if not, microwave 1 minute longer. Make gravy out of drippings if desired.