Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 2 cups corn flakes, crushed
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 tablespoons milk
- 1/4 cup vegetable oil
Special equipment needed:
- Meat thermometer
- Baking sheet
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the crushed corn flakes, flour, garlic powder, paprika, salt, and black pepper.
3. In another shallow dish, whisk together the beaten eggs and milk.
4. Dip each pork chop into the egg mixture, then coat it in the corn flake mixture, pressing the coating onto the pork chop to make sure it sticks.
5. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook for 2-3 minutes on each side until golden brown.
6. Transfer the pork chops to a wire rack set on a baking sheet.
7. Bake in the preheated oven for 15-20 minutes, or until the internal temperature of the pork chops reaches 145°F.
8. Let the pork chops rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Protein: 42g
Carbohydrates: 19g
Fiber: 1g
Sugar: 1g
Sodium: 540mg
Substitutions for ingredients:
- Corn flakes can be substituted with panko breadcrumbs or crushed crackers.
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Vegetable oil can be substituted with canola oil or olive oil.
Variations:
- Add 1/4 cup grated Parmesan cheese to the corn flake mixture for extra flavor.
- Use boneless pork chops instead of bone-in.
- Add 1/4 teaspoon cayenne pepper to the corn flake mixture for a spicy kick.
Tips and tricks:
- Make sure to press the corn flake mixture onto the pork chops to ensure a crispy crust.
- Use a meat thermometer to check the internal temperature of the pork chops to avoid overcooking.
- Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork chops on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pork chops on a platter with a side of roasted vegetables or mashed potatoes.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the coating is not sticking to the pork chops, try patting the pork chops dry with a paper towel before dipping them in the egg mixture.
- If the pork chops are overcooking in the oven, try reducing the baking time or lowering the oven temperature.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F to ensure they are safe to eat.
- Wash your hands and all utensils and surfaces that come into contact with raw pork to avoid cross-contamination.
Food history:
Corn flakes were invented by Dr. John Harvey Kellogg in the late 19th century as a healthy breakfast cereal. They were later used as a coating for fried foods, including pork chops.
Flavor profiles:
The corn flake crust adds a crispy texture and a slightly sweet flavor to the savory pork chops.
Serving suggestions:
Serve the pork chops with a side of roasted vegetables or mashed potatoes for a hearty and satisfying meal.
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