Pork Chops

I actually really hated pork chops growing up. It wasn't until my dad made me a pork chop with corn flakes that I actually started eating and enjoying it. Now I make pork chops regularly and thought I would share my version with you.

Before you start, I try to let my meat warm up to room temperature because it cooks more evenly.

For the breading I use a mixture of crushed corn flakes and seasoned italian breadcrumbs. About a 50/50 mix. I also season my breading with Goya, garlic powder, pepper and basil. Don't forget to also salt and pepper your flour.

Dredge your pork chop in flour first, then buttermilk, then breadcrumb mixture.

Bake at 350 for 20-25 minutes.

I served this with sauteed green beans and onions. I simply threw green beans and onions in a skillet with a little olive oil and seasoning, covered and simmered until soft. Here's a tip, if you add a spoonful of sugar it helps with the carmelization of the onions.