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Prep 10min
Total35min
Ingredients5
Servings4
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Ingredients
1/2
cup cornflake crumbs
1
tablespoon Dijon mustard
2
teaspoons orange juice
1/4
teaspoon dried thyme leaves
4
boneless pork loin chops, 3/4 inch thick (1 lb)
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Steps
1
Heat oven to 425°F. Line cookie sheet with foil; spray foil lightly with cooking spray. In shallow dish, place corn flake crumbs. In small bowl, mix mustard, orange juice and thyme.
2
Brush 1 side of each pork chop with mustard mixture. Place 1 chop, mustard side down, in crumbs; brush remaining side of chop with mustard mixture. Turn chop to coat both sides well with crumbs. Place on cookie sheet. Repeat with remaining chops.
3
Bake 20 to 25 minutes or until pork is no longer pink and thermometer inserted in center of pork reads 160°F.
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"I love recipes where there's just a bit of prep time and then I don't have to do anything with it for a while. I can make the rest of my meal while these lightly breaded pork chops bake." Kelly
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