Samantha Nicole If you have five-star quality taste buds but your budget doesn’t quite match that, don’t sweat it! These Top-Shelf Pork Chops really are at the top and will exceed every expectation you have. Seriously! The outsides of these yummy chops are perfectly crispy and crunchy. And the insides are as tender and juicy as they come. Don’t let your wallet keep you from the finer things in life! Top-Shelf Pork Chops are proof that anyone can experience all the tasty things life has to offer!
Ingredients
- 1 (12-ounce) box corn flakes, crushed
- 2 tablespoons garlic powder
- 1 tablespoon kosher salt
- 2 tablespoons black pepper
- 1 tablespoon rubbed sage
- 4 eggs, slightly beaten
- 1 cup flour
- 6 pork loin chops, pounded to 1/2-3/4-inch thickness
- white barbeque sauce, homemade or store-bought, to taste, for serving
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a rimmed baking sheet.
Step 3 –In a shallow dish, combine the corn flake crumbs, the garlic powder, the salt, the black pepper, and the sage.
Step 4 –Pour the beaten egg into a second shallow dish.
Step 5 –Add the flour to a third shallow dish.
Step 6 –Dip the pork chops, one at a time, into the flour, shaking off any excess.
Step 7 –Dip the flour-coated pork chops into the egg, letting the excess drip off.
Step 8 –Dip both sides of the coated pork chops in the corn flake mixture, pressing down so the coating adheres.
Step 9 –Transfer the coated pork chops to the prepared baking sheet.
Step 10 –Bake the pork chops until they reach an internal temperature of 160 degrees F, about 25-30 minutes.
Step 11 –Serve the pork chops with the white barbeque sauce, garnished with the fresh parsley.
