2 tablespoons fat-free milk
1 cup packaged corn bread stuffing mix
4 pork loin chops, cut 1/2 to 3/4 inch thick (1-1/2 to 1-3/4 pounds total)
1/2 24 ounce package frozen homestyle potato wedges
Preheat oven to 425 degrees F.
Meanwhile, in a shallow dish, beat egg with a fork; stir in milk. Place dry stuffing mix in another shallow dish. Trim fat from chops. Dip pork chops into egg mixture. Coat both sides with stuffing mix. Arrange pork chops in a single layer in one side of a 15x10x1-inch baking pan. Add potato wedges to the other side of the same pan, mounding potatoes as needed to fit.
Bake, uncovered, for 20 to 25 minutes or until pork is done (145 degrees F) and potatoes are lightly browned and crisp, stirring potatoes once.
Per Serving: cal. (kcal) 318, Fat, total (g) 8, chol. (mg) 103, sat. fat (g) 2, carb. (g) 33, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 1, pro. (g) 28, vit. A (IU) 83.12, vit. C (mg) 9.52, Thiamin (mg) 0.46, Riboflavin (mg) 0.33, Niacin (mg) 7.79, Pyridoxine (Vit. B6) (mg) 0.96, Folate (µg) 6.26, Cobalamin (Vit. B12) (µg) 0.56, sodium (mg) 272, Potassium (mg) 657, calcium (mg) 66, iron (mg) 2.04, Percent Daily Values are based on a 2,000 calorie diet