Serves: 8
Total Calories: 6

1/2 cup Original Bisquick®
12 saltine crackers, crushed (1/2 cup)
1 teaspoon seasoned salt
1/4 teaspoon black pepper
1 egg
2 tablespoons water
8 pork loin boneless chops, 1/2 inch thick (about 2 pounds)

1. Mix Bisquick®, cracker crumbs, seasoned salt and pepper. Mix egg and water.

2. Dip pork into egg mixture, then coat with Bisquick mixture.

3. Spray 12-inch nonstick skillet with cooking spray heat over medium-high heat. Cook pork in skillet 8 to 10 minutes, turning once, until slightly pink in center.

A NOTE from DR. GHOSH
This low-fiber, low-residue recipe is one to try when dietary restrictions apply, such as following stomach or intestinal surgery. It's so tasty, the whole family will enjoy it!

"I found this recipe so easy, my 13-year-old son could make it all by himself. My kids enjoyed making dinner on the days I felt most ill they really thought they were helping, and they were!" -ANNE R.

NUTRITION FACTS: Low fiber low residue
1 Serving: Calories 220 (Calories from Fat 90) Fat 10g (Saturated 3g) Cholesterol 90mg Sodium 380mg Potassium 320mg Carbohydrate 8g (Dietary Fiber 0g) Protein 24g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 6% Folic Acid 25% Magnesium 6% DIET EXCHANGES: 1/2 Starch, 3 Lean Meat

Helpful For These Side Effects: (n)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 6
Calories from Fat: 3

More Recipes from the Betty Crocker's Living With Cancer Cookbook Cookbook:
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Breaded Pork Chops
Cheesy Beef Enchiladas
Cheesy Chicken and Vegetable Dinner
Cheesy Vegetable Soup
Chicken and Green Beans with Rice
Chicken and Vegetable Stir-Fry
Creamy Corn and Garlic Risotto
Crispy Baked Fish with Tropical Fruit Salsa
Fresh Spinach and New Potato Frittata
Hash Brown Frittata
Layered Tuna Casserole
Lemony Fish over Vegetables and Rice
Old-Fashioned Beef Pot Roast
Potato and Tomato Pizza
Ravioli with Tomato-Alfredo Sauce
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Zesty Autumn Pork Stew