Baked Pork Chops with Hot and Spicy Seasoning
Pair with Gallo® Family Vineyards White Zinfandel.—Taste of Home Cooking School
Ingredients
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/4 teaspoon ground mustard
- 1/4 teaspoon paprika
- 4 to 6 bone-in pork loin chops (1 inch thick)
- 1 egg
- 1/2 cup milk
- 3/4 cup cornflakes, crushed
- 1/2 cup grated Parmesan cheese
- 1/3 cup dry bread crumbs
Reviews
Excellent recipe... very tasty & moist - and easy! Both my husband and I enjoyed the chops. My picky eater son thought the chili powder was too strong. I'm not convinced, LOL - but next time, I 'may' leave it out just to prove his point (or mine)! :) Thank you for sharing!
I used two extra-thick, Porterhouse chops for this recipe. I dry brined them for about 6 hours. I did not use the egg dip; rather, I just dredged the chops in the crumb mixture. It stuck just fine. I baked them on a rack at 350? for 40 minutes and let them rest, tented with foil for 10 minutes. The seasonings on the chops really make this dish; the spiciness really came through. We greatly enjoyed the taste and texture of these chops. I have added the recipe to my keeper list noting my few changes.
This was Great, and was quick and easy to make. It was indeed spicy, but that was what I wanted. I'll certainly make it again soon.
Very good! A little spicy, next time I might tone it down a bit. Spice takes away from the flavor of the crush, which was really good. Will def make again.