Oven-Fried Pork Chops
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If you have never made your own coating mix for oven-fried meats or poultry, try it. It is very easy and you can control the ingredients, most importantly the salt. Store-bought varieties are loaded with sodium.
INGREDIENTS
4 boneless pork loin chops, about 3/4-inch thick
2 tablespoons Dijon mustard (you can use any other mustard)
2 cups dry breadcrumbs, preferably Homemade
2 cloves garlic, minced (you can use garlic powder)
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 teaspoon rubbed sage
1 teaspoon dried rosemary leaves, crushed
Salt and pepper, to taste
2 tablespoons olive or vegetable oilPreheat oven to 450 degrees. Pat the chops dry with paper towels. Coat each side well with the mustard. On a flat plate on piece of waxed paper, combine the breadcrumbs, garlic, cheese, thyme, sage, rosemary, salt and pepper. Place the chops into the crumb mixture, turning to coat each side very well. Place in a greased or sprayed baking dish in one layer. Drizzle each chop with oil. Bake until brown and done, about 35 minutes. Serve immediately.
Serves 4