1/4 c. finely grated Parmesan
2 tbsp. bottled mango chutney, chopped
1 tbsp. Dijon-style mustard
2 (1 inch) thick loin pork chops
3/4 c. fine dry bread crumbs

In a small bowl combine well the Parmesan, the chutney, the mustard and salt and pepper to taste. Spread the chutney mixture on both sides of the pork chops, and dredge the pork chops in the bread crumbs, shaking off the excess. Broil the chops on a lightly oiled rack of a broiler pan under a preheated broiler about 4 inches from the heat, turning them once for 16 to 18 minutes or until they are no longer pink. Serves 2.