- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Breaded Pork Chops for Four
"Very juicy and lots of bold flavor. Easy to make."
"I didn't have cornmeal or wheat flour, so I used white flour and ground flaxseed. It was delicious...my family loved it :) Will try it with cornmeal next time."
"I had five huge pork chops and knew the recipe as written wouldn't make enough breading, so I doubled the breading ingredients, using half whole wheat flour and half white flour. I was out of regular paprkia so substituted Spanish smoked paprika, which added a nice extra bite. Also, I brined the chops for an hour in the fridge ( brine: 6 cups water, 3 tbsp. kosher salt and 3 tbsp. sugar), then rinsed them and patted them dry before proceeding with the recipe. They needed about ten minutes longer in the oven than the recipe states. But they were absolutely delicious! I'll definitely be making these again."