For an attractive presentation, arrange each pork chop on a dinner plate with sauteed sliced zucchini, sliced mushrooms, diced red bell pepper, cooked carrot chunks and rosemary sprigs.

3 tbsp. plain dried bread crumbs
1 tbsp. each grated Parmesan cheese & chopped fresh parsley
1 tsp. vegetable oil
1/8 tsp. pepper
2 pork loin chops (5 oz. each)
2 tsp. Dijon style mustard

In shallow mixing bowl combine bread crumbs, Parmesan cheese, parsley, oil and pepper; mix well and set aside.

Spread both sides of each pork chop with mustard; then press each pork chop into bread crumb mixture, coating both sides and using all of mixture.

Spray rack in broiling pan with nonstick cooking spray; arrange chops on rack and broil 5-6 inches from heat source, turning once, until thoroughly cooked and lightly browned, 5-6 minutes on each side.