Sunday, March 6, 2011

Pork Chops & French Fried Onions

4 boneless pork chops
¼ cup mayonnaise
¼ cup milk
1 heaping Tbsp. mustard
¼ cup flour
¼ cup Panko bread crumbs
½ cup crushed French fried onions
Preheat oven to 350 degrees.  Place a cookie cooking rack sprayed with non-stick spray on a baking sheet covered with foil.  In one bowl mix mayonnaise, milk and mustard together.  In a second bowl mix flour Panko and crushed French fried onions.  Dip chops in mayonnaise mixture then into crumb mixture.  Place on cookie rack.  Bake 20-25 minutes or until chops are done and crumbs are lightly browned.  If the crumbs start to brown before chops are done, loosely cover them with a sheet of foil. 
Tips:  Use a fork to crush the fried onions.  You want them crushed small enough that they will cling to the mayo mixture.  The mayo mixture should be about the consistency of a slightly thick gravy.  You want it to stick to the meat on both sides without running off. 
Changes – It was suggested to me by a man I work with that this would probably be good made with zucchini squash instead of the chops.  Thanks John for the suggestion, I’ll have to give it a try.  I also suggest maybe broccoli or change the meat to chicken and even cube steak.  Also, if you don’t have Panko bread crumbs, regular bread crumbs will work too.  I like the Panko for the added crunch when cooked.
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