Breaded Pork Chops
Breaded Pork Chops requires about 35 minutes from start to finish. One serving contains 251 calories, 30g of protein, and 10g of fat. This recipe serves 4. A mixture of sugar, flour, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. Users who liked this recipe also liked Breaded Pork Chops, Breaded Pork Chops, and Breaded Pork Chops.
In a shallow bowl or large resealable plastic bag, combine the first seven ingredients. Dip pork chops into milk, then into the cornmeal mixture.
Place on a rack in a shallow baking pan.
Bake, uncovered, at 425° for 30-35 minutes or until juices run clear.
Recommended wine: Pinot Noir, Chardonnay, Riesling
Pinot Noir, Chardonnay, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.
Dragonette Cellars Sta. Rita Hills Pinot Noir2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.