Need a new idea for a fast weekend dinner? Try these Baked Lemon Garlic Pork Chops. Crunchy, tasty, fast, and easy.
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.
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.
Sprinkle the seasoning mixture all over the top side of the chops - use every last bit.
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.
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 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
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.