These pork chops were a much-requested dish by customers in the small cafe I owned years ago. I still like to collect recipes and experiment as often as I can.
- 2 tablespoons cornmeal
- 2 tablespoons whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 4 pork chops (1/2 to 3/4 inch thick)
- 1/4 cup milk
- In a shallow bowl or large resealable plastic bag, combine the first seven ingredients. Dip pork chops into milk, then into the cornmeal mixture. Place on a rack in a shallow baking pan. Bake, uncovered, at 425° for 30-35 minutes or until juices run clear. Yield: 4 servings.
Originally published as Breaded Pork Chops in Country Pork 1996, p80
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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