Friday, June 3, 2011

Breaded Pork Chops with Roasted Potatoes

One of my husband's favorite dishes is my breaded and baked pork chops (he also likes the chicken).  My son likes it, too, but says he really likes "chicken 'n fren fries."  It is so simple, much healthier than fried, and has so much flavor!

For Pork:
4 to 6 thinly sliced pork chops and about 1/2 cup of flour
2 cups corn flakes cereal (unsweetened)
2 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt
2 tsp dries rosemary (optional)
2 TBS lite mayo
3 TBS lite milk (skim, 1%, or 2%)
1 egg white

For Roasted Potatoes:
1 large yukon gold or white rose potato per person
1 TBS soy oil per two potaotes
salt and pepper as desired

First things first, preheat oven to 400 degrees.  While oven is heating, clean the potatoes and then dice with the skin on.  Put the diced tomatoes into an appropriate sized bowl and pour the soy oil and salt and pepper over the top and toss to coat the potatoes.  Once coated, pour the potatoes onto a cookie sheet sprayed lightly with cooking spray to avoid sticking.  To ease clean up, you can do what I do and line the pan with foil and spray that with the cooking spray and pour potatoes over foil:)

Place potatoes in oven to cook (they will cook a total of 45 minutes).  After potatoes are in the oven, start preparing the pork.

Put the 1/2 cup of flour on appetizer sized plate.  Mix (pulse) the corn flakes and seasonings for "breading" in a food processor about 4 to 5 times for a larger crispier breading...or 7 to 8 times for a more fine breading (1 second per pulse), then pour onto appetizer sized plate.  Mix the mayo, milk, egg white, and salt and pepper in a small bowl, then pour onto appetizer sized plate.

Start by laying one pork chop in the flour and coating with flour on both sides.
Then lay the flour coated pork chop in the milk/mayo mixture, then flip to coat both sides.
Lastly, lay the milk/mayo soaked pork chop in the corn flake mixture, pet lightly
to ensure coating on bottom, flip, and repeat pat to coat both sides.
Lay pork chop on pan/cookie sheet that has been lightly sprayed with cooking
oil (again, you can cover with foil then spray). Repeat with the rest of the chops!  (now is when you should start steaming or frying any veggies you
will be serving with the meal)

Let the chops sit for at least 10 minutes to soak up the flour and milk/mayo mixture.  When the chops are prepared and the potatoes have been in the oven for about almost 30 minutes, take the  potatoes out and stir/flip them and then place back in the oven.  Place the pan with the pork chops in the oven as well for the last 15 minutes.  That is all it takes for thinly sliced chops to cook without drying out.  When finished, remove both pans from the oven and serve with veggie of choice! 

P.S. I had marinated sauteed tofu instead of the pork---recipe to come---

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