Be sure to head over to The Foodie Mommie Store to take part in this month's Valentine's Sale and Giveaway!
Well HELLO Everyone! I hope all of you are surviving winter! Here in Iowa we're in the negatives for lows and single digits for highs! Fun times, fun times. On another note, I am on week three post knee surgery and doing ok. My Auntie Raven left on Saturday so yesterday was my first day without help. It is going...today is better than yesterday but I really am upset that I didn't try to get help for one more week. So, I have been trying to find things to make for dinner that are really easy and don't require me to stand in front of the stove for an hour. I had some pork chops on hand, so I threw this together and put it in the oven. This meal was a BIG hit with Daniel, asking for more three times! I served the pork chops with couscous and green beans!
Oven Baked Pork Chops
- 4 pork boneless pork chops, trimmed of fat and pounded to about 1/4 inch thickness
- 2 cups cracker crumbs (you can use any crackers you like but I used wheat ritz and some townhouse flatbread crackers my mom bought when she was here)
- 1 tbsp. granulated garlic
- 1 tbsp. minced onion
- 1 tsp. dried thyme or herbes de provence
- 1/2 stick butter, melted
- 3 eggs
- 1 tbsp. dijon mustard
Preheat oven to 375 degrees and grease a casserole dish or large bar pan with cooking spray. In a large, flat dish, mix the cracker crumbs, the garlic, the onion, and the dried herbs. In another bowl, beat the eggs and the mustard together. Season the pork generously with salt and pepper. Dip the pork in the egg mixture and coat on both sides, then dip the pork in the cracker crumb mixture and coat on both sides. Place pork in the baking dish and drizzle evenly with melted butter. Bake 45 minutes or until internal temperature reaches 160 degrees and the coating is crisp and golden brown.
Until next time, happy and HEALTHY cooking and EATING!