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Recipe featured in the 2004 Milk Calendar

Baked Pork Chops with Lemon and Herbs

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2004 Milk Calendar

Baked Pork Chops with Lemon and Herbs recipe
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Baked Pork Chops with Lemon and Herbs

Dairy Farmers of Canada
Comments
  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 15 mins
  • Yields 4 servings

The crumb coating on the pork chops keeps them tender and moist as they bake in the oven.

Ingredients

1 tbsp (15 mL) butter
1/3 cup (80 mL) dry bread crumbs
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) dried rosemary, crumbled
1 1/2 cups (375 mL) Milk
1 lb (500 g) fast-fry boneless pork loin chops
1 small onion, finely chopped
1 garlic clove, minced
2 tbsp (30 mL) cornstarch
Grated rind of 1 lemon
1/2 tsp (2 mL) salt
2 tbsp (30 mL) lemon juice

Preparation

Preheat oven to 375 °F (190 °C). Place half of butter in a 13 x 9-inch (33 x 23 cm) glass baking dish. Heat in oven for 5 min.

In shallow dish combine bread crumbs and half each of the basil and rosemary. Place 2 tbsp (30 mL) of milk in a separate bowl. Dip pork chops first in milk then in crumb mixture, pressing to coat. Transfer to plate. Discard any leftover milk and crumbs.

Remove baking dish from oven and swirl to coat with melted butter. Place breaded pork chops in dish and return to oven. Bake for about 8 min or until pork is starting to brown.

Meanwhile, in saucepan, melt remaining butter over medium heat. Cook remaining basil, rosemary, onion and garlic, stirring, for 3 min or until softened. Whisk remaining milk into cornstarch; whisk in lemon rind. Whisk into pan; increase heat to medium-high. Cook, stirring, for 3 min or until thickened and glossy. Stir in salt and lemon juice. Pour sauce over top of pork in dish. Bake for 5 min longer or until a hint of pink remains in pork.

Tips

The light lemon herb sauce is easy to make and is the perfect complement to the tender pork. Serve with thinly sliced baked potatoes.
-Christine Cushing

If fast-fry pork chops are not available, use thicker ones and increase baking time to about 12 min before adding sauce. Or, put the thicker chops in the freezer for 15 min until firm and slice in half with a sharp knife.

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Nutritional Info

Per serving
Energy: 290 Calories
Protein: 26 g
Carbohydrate: 17 g
Fat: 13 g
Fibre: 0.8 g
Sodium: 481 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 15 % / 160 mg
Thiamin: 68 %
Niacin: 47 %
Vitamin B12: 38 %
Riboflavin: 28 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 1/3 milk product serving(s) per person.


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