Corn-breaded Pork Chops

Have you seen those recipes for chicken roll ups with cornmeal breading? I saw one the other day, and got thinking. Why not try that on pork chops? I wanted to cook some yesterday, and decided to try my own version of the cornmeal breading. Voila!





4 pork chops (whatever the cheapest are, I do bone-in)
1/2 cup cornmeal
1 tsp dried minced onion
1 tbsp parsley
1 tsp garlic powder
1/2 tsp ground white pepper
1 tsp oregano
1/8 tsp chili powder
1 tsp salt
1 egg, beaten

Mix all the dry ingredients together. Pat the pork chops dry. Dip in the beaten egg, then in the cornmeal mix to coat.

Heat about 3 tbsp oil in a skillet. Brown the pork chops, about 3-4 minutes on each side. Place a roasting rack in a pan, arrange the chops on it.

Bake at 375 for 15 minutes, or until they are no longer pink.

Baking on the roasting rack keeps both sides crispy! My husband thought the crispy coating was really good, and finished his rather quickly. The kids didn't ask for ketchup, which means the meat wasn't dry. I liked it a lot too. It was different than the usual crusts you find for pork chops. A make-again in our house!