This recipe is taken from the 2004 Milk Calendar. The crumb coating on the pork chops keeps them tender and moist as they bake in the oven.
- Prep: 10 min
- Cooking: 15 min
- 1 tbsp (15 mL) butter
- 1/3 cup (80 mL) dry bread crumbs
- 1 tsp (5 mL) dried basil
- 1/2 tsp (2 mL) dried rosemary crumbled
- 1 1/2 cups (375 mL) Milk
- 1 lb (500 g) fast-fry boneless pork loin chops
- 1 small onion finely chopped
- 1 garlic clove minced
- 2 tbsp (30 mL) cornstarch
- Grated rind of 1 lemon
- 1/2 tsp (2 mL) salt
- 2 tbsp (30 mL) lemon juice
Preheat oven to 375 °F (190 °C). Place half of butter in a 13 x 9-inch (33 x 23 cm) glass baking dish. Heat in oven for 5 min.
In shallow dish combine bread crumbs and half each of the basil and rosemary. Place 2 tbsp (30 mL) of milk in a separate bowl. Dip pork chops first in milk then in crumb mixture, pressing to coat. Transfer to plate. Discard any leftover milk and crumbs.
Remove baking dish from oven and swirl to coat with melted butter. Place breaded pork chops in dish and return to oven. Bake for about 8 min or until pork is starting to brown.
Meanwhile, in saucepan, melt remaining butter over medium heat. Cook remaining basil, rosemary, onion and garlic, stirring, for 3 min or until softened. Whisk remaining milk into cornstarch; whisk in lemon rind. Whisk into pan; increase heat to medium-high. Cook, stirring, for 3 min or until thickened and glossy. Stir in salt and lemon juice. Pour sauce over top of pork in dish. Bake for 5 min longer or until a hint of pink remains in pork.
The light lemon herb sauce is easy to make and is the perfect complement to the tender pork. Serve with thinly sliced baked potatoes.-Christine Cushing
If fast-fry pork chops are not available, use thicker ones and increase baking time to about 12 min before adding sauce. Or, put the thicker chops in the freezer for 15 min until firm and slice in half with a sharp knife.
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Top 5 Nutrients
|Calcium:||15 % / 160 mg|
|Vitamin B12:||38 %|