Monday, November 17, 2008

Cornflake Coated Pork Chops





Cornflake Coated Pork Chops

In a shallow pan whisk two eggs with a couple of tablespoons of milk.

In a food processor or heavy duty blender place:

5 cups corn flakes
2 teaspoons lemon pepper
Six shakes of a small jar of crushed red pepper
1 teaspoon Penzey's Roasted Garlic powder (or your favorite brand)
Dash of salt

Pulse until you've got a mixture of fairly fine crumbs (not dust) with some bigger flakes mixed in.

Dip 3-4 thick cut bone-in cut pork chops in egg mixture and coat with crumbs. (Use 4-6 if you're using thin cut chops.)

Bake in 350 F. oven for 30 minutes for thin cut and up to 50 minutes for thick cut.  Use a thermometer to check internal temperature. I cook to 150 F, then let them rest about 8-10 minutes while the potatoes were whipped up. These were thick cut, bone in, and took 47 minutes.

On serving, cut a lemon in half and squeeze over pork chops (just a few drops on each for flavor, otherwise it will be soggy.)

Serve with lemon wedges, garlic mashed potatoes and vegetable.

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