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Country Breaded Pork Chops

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pork chop

  • 1/2 cup cornflakes crumbs
  • 1 tablespoon Dijon style mustard
  • 2 teaspoons orange juice
  • 1/4 teaspoon dried thyme leaves
  • 4 boneless (4-ounce) pork loin chops

Start by heating your oven to 425F. Get out a cookie sheet, line it with aluminum foil and spray it with nonstick cooking spray.

Now it's time to assemble everything to coat the pork chops. Get out two shallow bowls. Pour the cornflakes crumbs into and one and then stir the mustard, orange juice and thyme in the other one. Dip the pork chops into the orange juice mixture (or use a spoon or brush to get it all over the chops), then dip both sides of the meat into the cornflake crumbs. I slightly pat them on there to make sure I get even coating. Put the chops on the cookie sheet and bake for 25 minutes or until the meat is no longer pink in the center.

Serve with rice or potatoes and a side salad, some collard greens or green beans.

Freezer Cooking

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