Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 4 boneless pork loin chops, about 3 to 4 ounces each 1/2 cup corn flake cereal crumbs

  3. 1 large egg, beaten to blend

  4. 4 tsp. olive oil, divided

  5. 1/3 cup lemon juice

  6. 1/4 cup chicken broth

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200 degrees. Pound out pork chops to 1/4 inch thick. Dip corn flake crumbs in 1 pie plate and egg in another. Dip 1 pork chop at a time in the egg, then dredge in the corn flake crumbs to coat. Heat 2 tsp. oil in a large skillet over medium high heat. Add 2 of the breaded pork chops and cook about 1 minute per side until pork is golden brown. Transfer the chops to the oven to keep warm while frying the 2 remaining chops in the remaining 2 tsp. oil. Transfer the chops to the oven. Add the lemon juice and broth to the skillet. Boil, stirring constantly, until liquid is reduced to 4 tbsp. Divide the pork between plates and spoon the lemon sauce over. Serve immediately.


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