Serves:  5
Prep: 20 minutes  
Chill Salsa: 1 hour
Bake Pork Chops:  12-15 minutes

For Salsa:

1	teaspoon lime zest
1	juice of lime
2½	cup strawberries, sliced
1	cup avocado, chopped
2	tablespoon honey
1	fresh jalapeño, seeded and finely chopped (optional)
¼	teaspoon cracked black pepper

For Pork Chops:

1	large egg
1	tablespoon whole milk
¼	teaspoon ground black pepper
1	cup panko
¼	cup almond slices
½	teaspoon Italian seasoning
¼	teaspoon salt
1¼	pound thin sliced pork chops

1.  Combine salsa ingredients in bowl, cover and chill 1 hour.
2.  Preheat oven to 425°F.  Coat baking pan with cooking spray.
3.  Combine egg, milk and pepper in a shallow dish.  Combine panko, almonds, Italian seasoning and salt in another shallow dish.
4.  Dip pork chops in egg mixture, then dredge in panko mixture.  Arrange in single layer on baking sheet. Coat with cooking spray.
5.  Bake uncovered 12 to 15 minutes.  Let stand 3 minutes.  Top pork chops with salsa immediately before serving.

Pork Chops Per Serving:  224 cal., 9 g fat (2 g sat. fat), 93 mg chol., 358 mg sodium, 49 mg pot., 12 g carb., 2 g sugar, 1 g fiber, 27 g pro.