SANDRA'S CRUNCHY YET JUICY BONELESS PORK LOIN CHOPS
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| A quick way to make boneless pork chops that are crunchy on the outside, while being super moist on the inside... |
Prep. 10 Mins. |
Bake: 25 to 35 Mins.
Posted by Sandra
INGREDIENTS
4 boneless loin pork chops – ½” thick
***Coating Mixture
½ cup of italian seasoned breadcrumbs
2 tbsp. all-purpose flour
***Honey Dijon Dressing
1/4 cup mayonnaise
1 tablespoon dijon (regular or stone ground)
1 tablespoon honey
1/2 tablespoon lemon juice
METHOD
Preheat oven to 350 degrees. Line a baking sheet with foil, and then place a rack on top that has been sprayed with oil.
Place italian breadcrumbs, and flour into large ziploc bag.
In a small non-reactive bowl, whisk together the mayonnaise, dijon, honey, and lemon juice. Important: Reserve 2 tablespoons separately from main bowl, and set aside with a pastry brush, and then place original bowl covered in the refrigerator.
Brush the pork chops on both sides with the reserved honey dijon dressing, and then coat with crumb mixture while pressing firmly to adhere. Place coated pork chops on the rack atop the prepared baking sheet.
Bake for 25 to 35 minutes, until crispy and the center internal temperature reads 160 degrees, cooking time will depend upon the thickness of the pork chops.
Meanwhile, make a garden salad, and toss with the refrigerated honey dijon dressing. Remove the pork chops from the oven, and let rest for 5 minutes, and then slice into strips, and place them along side the dressed garden salad. – Enjoy!
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