Crispy, baked pork chops

One of my favorite dinners growing up was pork chops, baked potatoes, with the mandatory vegetable, homemade applesauce and Crescent Rolls. My mother used Shake ‘N Bake on pork chops and to this day, it is really the only way I enjoy pork chops. If not cooked correctly, chops can be dry and tough, but coated and baked quickly at a high temperature locks in the juices and the tenderness.

A food blogger I am not, but it tastes really good!

Once I started reading labels, Shake ‘N Bake was removed from our pantry. So I set about making my own crispy coating for baked meats. I started with this recipe as a base, but tweaked it to our liking.

I make the seasoning in bulk and store it in a Ziplock bag for use on pork, or chicken. I bet it would work on mild white fish, but since my husband is anti-fish, I doubt I’ll ever get the chance to prove it.

Here is the recipe:

  • 4 Cups crushed Corn Flakes (I use the store brand and they are just fine).
  • 4T Paprika
  • 2T Garlic salt
  • 1/2T Onion powder
  • 2t Celery flakes
  • 1t (scant) Ground pepper
  • 1/2t Chili powder

Combine all the ingredients in a bowl and mix thoroughly. Store in tightly sealed plastic bag, or container.

Notes, Panko crumbs are crunchier, but they are also more expensive. I’ve substituted one cup of panko crumbs for one cup of Corn Flakes for a nice compromise.

Crispy Baked Pork Chops

  • 5 bone-in pork chops (you can use boneless, I just prefer the bone-in kind).
  • 1 heaping cup of Crispy Baking mix (recipe above).
  • 1 egg beaten
  • 2T Milk
  • 1T (Approximately) Extra virgin olive oil

Preheat oven to 425 degrees (unless you are like me and want a baked potato, so the oven is already on).

Combine egg and milk in one bowl.

Combine baking mix and enough olive oil to make the spices adhere to the flakes. the mix will darken slightly.

Rinse and pat dry the pork chops.

Dip a pork chop in milk and egg mixture until coated.

Dip coated pork chop in coating mix turning to coat.

Place on baking sheet (I cover a jelly roll pan in aluminum foil to speed clean up).

Repeat for remaining chops.

Bake at 425 degrees for 15-18 minutes or until chops are no longer show any signs of pink on the inside.

I serve with a baked potato steamed carrots, green beans and homemade applesauce.



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