1 tbsp Dijon style mustard
4 pork loin chops, cut 1/2" thick (1 1/4 lbs. total)
1/4 c. fine dry bread crumbs
2 tbsp. cornmeal
1 tbsp. whole wheat flour
1/2 c. plain low fat yogurt
1 tbsp. chutney, chopped

Spread mustard on all surfaces of chops. Combine bread crumbs, cornmeal and flour. Coat chops with crumb mixture. Place chops in a 9"x9"x2" baking pan. Bake in a 350 degree oven for 30 to 40 minutes or until chops are no longer pink and coating is lightly browned. Stir together yogurt and chutney; spoon on top of chops. Makes 4 servings.