Holy Spoons

The gift of hospitality sometimes comes with food.

Desperation Pork Chops

I found a recipe for pork chops online but didn’t have the right ingredients. So… I adapted it. Or, as my family likes to say, I “followed the recipe, but at a distance.”

The original recipe was for 6 pork chops and I only had three, so I cut down the amounts. The results were pretty good, if I do say so myself.

INGREDIENTS:

  • 3 lean center-cut pork chops, 1/2″ thick
  • 1 egg white
  • 1/2 cup skim milk
  • 1/2 cup cornbread mix
  • 1/2 cup crushed corn tortilla chips (it was what was left in the bottom of the bag!)
  • 1/2 teaspoon paprika
  • 1 teaspoon Penzey’s “Pasta Sprinkle” herb mix
  • 1/4 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon dry mustard
  • dash of salt
  • as needed nonstick spray coating

D20130220-191057.jpgIRECTIONS:

1. Beat egg white with skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once. (This worked great – the oven had to heat up!)

2. Meanwhile, mix together corn tortilla crumbs, cornbread mix, spices, and salt.

3. Spray a 9×9-inch baking pan with nonstick spray coating.

4. Remove chops from milk mixture. Coat thoroughly with crumb mixture.

5. Place chops in pan and bake uncovered in 375º F oven for 20 minutes. Turn chops and bake 15 minutes longer or until internal temperature registers 145 degrees. (Note – this is the “new” recommended internal temp for lean pork.)

Yield: 3 servings–Serving Size: 1 pork chop (approx 4 oz)

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About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved, and grateful.

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This entry was posted on February 20, 2013 by in A Deb Invention and tagged , .
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