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Baked Lemon Garlic Pork Chops

Patricia Reitz

Baked Lemon Garlic Pork Chops - ButterYum

Baked Lemon Garlic Pork Chops - ButterYum

Need a new idea for a fast weekend dinner? Try these Baked Lemon Garlic Pork Chops.

Crunchy, tasty, fast, and easy.

Baked Lemon Garlic Pork Chops ButterYum
Baked Lemon Garlic Pork Chops ButterYum

Start by preheating your oven to 350F. Arrange your pork chops on a work surface. I purchased a large boneless pork loin and cut it into chops, but buy them from the grocery store already cut if that's what works best for you. Boneless or bone-in... doesn't matter. Just be sure your chops are between 3/4 and 1-inch thick.

Baked Lemon Garlic Pork Chops ButterYum
Baked Lemon Garlic Pork Chops ButterYum

Have ready a shallow container of corn flake crumbs, and a shallow container for the egg mixture.

Also, make the seasoning mixture by combining the salt, lemon pepper, and garlic.

Baked Lemon Garlic Pork Chops ButterYum
Baked Lemon Garlic Pork Chops ButterYum

Sprinkle the seasoning mixture all over the top side of the chops - use every last bit.

Baked Lemon Garlic Pork Chops ButterYum
Baked Lemon Garlic Pork Chops ButterYum

Then dip the chops in the egg mixture followed by the corn flake crumbs. Just coat the top and sides because no matter how hard you try, the bottom of the chops will get mushy if you coat them, so don't bother.

Baked Lemon Garlic Pork Chops ButterYum
Baked Lemon Garlic Pork Chops ButterYum

Place the chops on a rack suspended over a cookie sheet and bake at 350F for 25-35 minutes. Squeeze the juice of one lemon on the chops. Serve immediately.

Baked Lemon Garlic Pork Chops

Makes 6 - recipe can easily be doubled

6 pork chops, between 3/4 and 1-inch thick

2 teaspoons lemon pepper

1 teaspoon salt

1 teaspoon granulated garlic (or garlic powder, but not garlic salt)

3 cups corn flake crumbs

3 eggs

splash of milk

juice of 1 lemon to squeeze on chops after cooking

Preheat oven to 350F. Combine milk and eggs in a shallow container. Place corn flake crumbs in another shallow container. Combine the salt, garlic, and lemon pepper together; sprinkle all over the top of the pork chops. Dip each chop in the egg mixture, followed by the corn flake crumbs (top and sides only). Place on a rack suspended over a baking sheet. Bake in a 350F oven for 25-35 minutes.

Note - the crust will not retain its crunchiness after refrigeration, so it's best to make just enough to not have leftovers.