Ingredients with Measurements:
- 4 bone-in pork chops, 1 inch thick
- 1 cup Wheatena cereal
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs
- 2 tablespoons milk
- 2 tablespoons vegetable oil
Special equipment needed:
- Food processor or blender
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a food processor or blender, pulse Wheatena cereal until it becomes a fine powder.
3. In a shallow dish, mix together Wheatena powder, flour, garlic powder, onion powder, paprika, salt, and black pepper.
4. In another shallow dish, whisk together eggs and milk.
5. Dip each pork chop in the egg mixture, then coat with the Wheatena mixture, pressing it onto the pork chop to adhere.
6. Heat vegetable oil in a large skillet over medium-high heat.
7. Add pork chops to the skillet and cook for 3-4 minutes on each side until golden brown.
8. Transfer pork chops to a baking sheet and bake in the preheated oven for 10-12 minutes or until the internal temperature reaches 145°F.
9. Let the pork chops rest for 3-5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 375°F
Internal temperature of pork chops: 145°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 390
Total fat: 19g
Saturated fat: 5g
Cholesterol: 160mg
Sodium: 460mg
Total carbohydrates: 16g
Dietary fiber: 1g
Total sugars: 1g
Protein: 38g
Substitutions for ingredients:
- Wheatena cereal can be substituted with any other type of cereal or bread crumbs.
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Vegetable oil can be substituted with olive oil or canola oil.
Variations:
- Add 1/4 cup grated Parmesan cheese to the Wheatena mixture for extra flavor.
- Use boneless pork chops instead of bone-in pork chops.
- Substitute pork chops with chicken breasts or fish fillets.
Tips and tricks:
- Make sure to press the Wheatena mixture onto the pork chops firmly to ensure it sticks.
- Use a meat thermometer to check the internal temperature of the pork chops to avoid overcooking.
- Let the pork chops rest for a few 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 preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pork chops on a bed of mashed potatoes or roasted vegetables for a complete meal.
Garnishes:
Garnish with chopped fresh herbs such as parsley or thyme.
Pairings:
Pair with a side salad or roasted vegetables for a healthy meal.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Steamed green beans
- Rice pilaf
Troubleshooting advice:
- If the Wheatena mixture is not sticking to the pork chops, try dipping them in the egg mixture again before coating with the Wheatena mixture.
- If the pork chops are overcooked, reduce the cooking time in the oven.
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 surfaces that come into contact with raw pork to avoid cross-contamination.
Food history:
Wheatena cereal was first introduced in the United States in 1879 and was originally marketed as a health food.
Flavor profiles:
The Wheatena crust adds a crunchy texture to the pork chops while the garlic and onion powder add savory flavors.
Serving suggestions:
Serve with a side of roasted vegetables and a glass of red wine for a delicious and satisfying meal.
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