Oven−Baked Pork Chops
A Carolina mountain recipe for Oven−Baked Pork Chops.
Ingredients
- 4 − 3 to 4 ounce lean pork chops, well−trimmed
- 1 cup low−fat buttermilk
- 1 cup fine bread crumbs
- 2 tsp dried basil
- 2 tsp paprika
- 1 tsp lemon pepper
- 0.5 tsp garlic salt
Instructions
- 1
Allow pork chops to soak in buttermilk (in refrigerator) for at least one hour. In a small bowl combine bread crumbs and remaining spices. Preheat oven to 425F and spray a cookie sheet with non−stick spray oil. Spread mixture onto wax paper and dip each pork chop in crumb mixture. Place chops on prepared cookie sheet and bake for 20 to 25 minutes, or until chops are no longer pink (internal temperature of 160F). Oven−Baked Pork Chops 42
- 2
Peppermint Angel Food Cake For Cake: 1 − 16 oz. package of angel food cake mix 10 striped round peppermint candies, crushed (1/3 cup) For Sauce: 3/4 cup sugar 1/3 cup unsweetened cocoa 4 teaspoons cornstarch 1/2 cup evaporated skim milk 1 teaspoon vanilla Prepare cake according to package directions. Gently fold in crushed candy. Pour into un−greased 10 inch tube pan. Bake according to package directions. Cool inverted. In a saucepan stir sugar, unsweetened cocoa, and cornstarch together. Add evaporated skim milk. Stir. Cook and stir constantly until thick. Then cook 2 minutes more. Remove from heat and add 1 teaspoon vanilla. Chill remaining sauce and re−warm before serving. To serve, slice cake and serve with warm sauce over each serving. Cake can be decorated with additional crushed peppermint candy. Peppermint Angel Food Cake 43