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Crunchy Pork Chops


I had only ever made pork chops in the crock pot, as it is an easy, no fail way to make them taste good, and to be sure they are cooked all the way.  Until I came across this recipe.  These were excellent (with some minor adjustments based on what I had available).  They probably were not as healthy as the original recipe, but they sure tasted good, and everyone seemed to enjoy them.  They were still moist the next evening as leftovers too!

Serves 6 for about $0.80/serving



6 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat – ($3.98)

1/3 can French fried onions, pulsed in food processor – ($0.58)

1 Tbsp. garlic powder

2 tbsp. grated parmesan cheese

1/2 tsp. minced fresh thyme leaves

2 tbsp. spinach flakes

1/2 cup unbleached all-purpose flour

2 large eggs – ($0.20)

3 tbsp. yellow mustard

Lemon wedges (optional)


Adjust oven rack to middle position and preheat oven to 425 degrees.


Pulse fried onions, garlic, Parmesan cheese, thyme, and spinach flakes in food processor.


When pulsed thoroughly, place in small bowl and set aside.

IMG_8320 IMG_8322

Place flour in small bowl.  In second bowl, whisk eggs and mustard until well combined.


 Spray wire rack with nonstick cooking spray and place in rimmed baking sheet.  Dredge 1 pork chop in flour, shake off excess.


Using tongs, coat with egg mixture; let excess drip off.


Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop.


Transfer breaded chop to wire rack. Repeat with remaining chops.

Bake until instant-read thermometer inserted in center of chops registered 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.