Four 1/2-inch-thick boneless rib pork chops (about 6 ounces each)
Lemon wedges, for serving
How to Make It
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.
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.
Bake the chops for about 20 minutes, until golden and cooked through. Serve with lemon wedges.
The shredded wheat coating can be refrigerated overnight.
Wine: Fruit-forward Cal-Italian red.
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