Okay I am back from Disneyland...it was quite an experience but that's a different story. It was really nice to have a home cooked meal again...
So tonight's Feingold friendly meal was good, and easy and my wonderful hubby had it cooked and almost on the table by the time I got home with the kids. Tonight was Quick & Crunchy Pork Chops, white rice & corn on the cob to go with it.
| 4 cups seasoned croutons | ||
| 1/2 tsp salt | ||
| 1/2 tsp garlic powder | ||
| 1/2 tsp onion powder | ||
| | ||
| 1/2 tsp dried thyme | ||
| 1/8 tsp sugar | ||
| 4 tbsp mayonnaise, divided | ||
| 4 boneless pork chops | ||
| 1 whole lemon (cut into wedges) Preheat oven to 425 degrees. 1) Place croutons, salt, garlic powder, onion powder, paprika, thyme, and sugar in heavy-duty zipper-lock freezer bag. Seal bag and pound with a meat mallet or rolling pin until croutons are crushed but still have some crumbs the size of small pebbles. Add half of the mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of bag. Transfer crumb mixture to large plate. 2) Using a knife, spread mayonnaise on each chop. Transfer to plate with crumbs, sprinkle top of pork chop with some of the mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chop to a baking sheet, repeat with remaining chops. 3) Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees, 25-30 minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve chops with wedges of lemon for garnish. VERDICT: This was easy and good...my daughter ate 1 whole pork chop and part of her brothers. I served this with basic rice & corn on the cob...YUMMY |
