You can really sink your chops into these—they’re made moist and spicy with egg whites, evaporated milk, and a lively blend of herbs.
What You'll Need
- Measuring cup
- Measuring spoon
- Cutting board
- Medium bowl
- Whisk or fork
- Small bowl
- 13x9-inch baking pan
Preheat oven to 375 °F.
Trim fat from pork chops.
Beat egg white with fat-free evaporated milk in a medium bowl. Place pork chops in milk mixture and let stand for 5 minutes, turning once.
Meanwhile, mix cornflake crumbs, bread crumbs, spices, and salt in small bowl.
Use nonstick cooking spray on 13 x 9-inch baking pan.
Remove pork chops from milk mixture and coat thoroughly with crumb mixture.
Place pork chops in pan and bake for 20 minutes. Turn pork chops and bake for an additional 15 minutes or until no pink remains.
Try the recipe with skinless, boneless chicken or turkey parts or fish—bake for just 20 minutes.
Cut this recipe in half to save money.