Crispy Shake-and-Bake Pork

As an alternative to crispy fried food, F&W’s Kay Chun coats pork chops in unsweetened shredded wheat cereal and lots of seasonings, then bakes.

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  • Servings: 4

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  • 7 ounces unsweetened shredded wheat cereal, crushed (3 cups)
  • unsweetened shredded wheat cereal
  • Kosher salt
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon granulated onion
  • 1 teaspoon paprika
  • 1 teaspoon pepper, plus more for seasoning
  • 7 tablespoons canola oil
  • Four 1/2-inch-thick boneless rib pork chops (about 6 ounces each)
  • Lemon wedges, for serving

How to make this recipe

  1. Preheat the oven to 450°. Set a rack over a baking sheet. In a medium bowl, combine the shredded wheat, 2 teaspoons of salt, all the spices and 5 tablespoons of oil. Mix well and transfer to a resealable plastic bag.

  2. Rub the pork all over with the remaining 2 tablespoons of
 oil; season lightly with salt and pepper. Put each slice of pork in the bag; shake to evenly coat and press to help the crumbs adhere. Transfer to the rack.

  3. Bake the chops for about 20 minutes, until golden and cooked through. Serve with lemon wedges.

Make Ahead

The shredded wheat coating can be refrigerated overnight.

Suggested Pairing

Wine: Fruit-forward Cal-Italian red.

Contributed By Photo © Con Poulos Published March 2016

1064308 recipes/crispy-shake-and-bake-pork 2016-02-08T14:31:41+00:00 Kay Chun barbecue-cookout|grilling-barbecuing|weeknight-dinner march-2016 recipes,crispy-shake-and-bake-pork 1064308

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