Panko-Crusted Pork Chops with Creamy Herb Dressing

2 tsp. flour
1/4 tsp. salt
1/4 tsp. onion powder
1/4 tsp. cumin
1/4 tsp. chili powder
1/8 tsp. red pepper
1 tsp. soy sauce
1 large egg white
1/3 cup panko (breadcrumbs)
2 boneless center-cut loin pork chops
1 tsp. canola oil

Dressing:
1 tbsp. chopped green onions
1 tbsp. chopped fresh parsley
2 tbsp. sour cream
1 tbsp. milk
1 tbsp. mayonnaise
1 tsp. cider vinegar
1/4 tsp. garlic powder

Combine first 6 ingredients in a shallow dish. Combine soy sauce and egg white
in a medium bowl, stirring with a whisk. Place panko in a shallow dish.

Dredge pork in flour mixture; dip in egg mixture. Dredge in panko. Heat oil in
a large nonstick skillet over medium-high heat. Add pork to pan; cook 1
minute on each side. Place pork on a baking sheet coated with cooking
spray. Bake at 450° for 6 minutes or until done.

To prepare dressing, combine onions and the remaining ingredients. Serve
dressing with pork.