Lunch: Breaded Pork Chops for Four Recipe
Ingredients
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
Instructions
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.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
