I said I wanted to come up with orange recipes and I meant it. This pork chop recipe is something I came up with to also help me cook lighter and leaner.
Orange Oven “Fried” Pork Chops
5 pork chops
5 slices wheat toast
1 tablespoon dried italian seasoning
pinch of garlic salt
1 teaspoon dried onion flakes
zest from 1 orange
Juice from 1 orange
1/4 cup soy sauce
1/2 teaspoon ground ginger
1 egg white
Preheat oven to 350 and spray a broiler pan with cooking spray.
Toast your wheat bread.
Process all breading ingredients in a food processor until fine crumbs.
Mix all binder ingredients and dip each pork chop into binder then into breading, pressing the breading into the chop as well as possible with your fingers.
Transfer the chop to the broiler pan and spray each top with cooking spray.
Bake 20 – 25 minutes then turn each chop over and return to bake another 15 – 20 minutes depending on the thickness of your pork chops.
I paired the chops with my very favorite asparagus recipe and some simple mac and cheese ( so much for the lighter leaner chops).
The asparagus is so good and simple. Just place the trimed asparagus in a casserole with a tight fitting lid then drizzle with EVOO. Top it with lemon slices and 2 bay leaves and some kosher salt. Bake in 425 degrees tightly covered about 20 – 25 minutes.
I kid you not, it is
the very best way to cook asparagus in my opinion.