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. Slideshow: Pork Tenderloin Recipes 

Kay Chun
March 2016

Gallery

Credit: © Con Poulos

Recipe Summary

active:
10 mins
total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The shredded wheat coating can be refrigerated overnight.

Suggested Pairing

Wine: Fruit-forward Cal-Italian red.

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