- 1/2 cup cornflakes crumbs
- 1 tablespoon Dijon style mustard
- 2 teaspoons orange juice
- 1/4 teaspoon dried thyme leaves
- 4 boneless (4-ounce) pork loin chops
Start by heating your oven to 425F. Get out
a cookie sheet, line it with aluminum foil
and spray it with nonstick cooking spray.
Now it's time to assemble everything to coat
the pork chops. Get out two shallow bowls.
Pour the cornflakes crumbs into and one and
then stir the mustard, orange juice and
thyme in the other one. Dip the pork chops
into the orange juice mixture (or use a
spoon or brush to get it all over the
chops), then dip both sides of the meat into
the cornflake crumbs. I slightly pat them on
there to make sure I get even coating. Put
the chops on the cookie sheet and bake for
25 minutes or until the meat is no longer
pink in the center.
Serve with rice or potatoes and a side
salad, some collard greens or green beans.
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