Friday, January 30, 2009

Chinese Oven-Fried Pork Chops (AmyB)


1 egg3 Tbsp. soy sauce
1 Tbsp. water
1/8 tsp. ground ginger
1/4 tsp. garlic powder
1 cup bread crumbs (I use Panko)
4 lean pork chops, well trimmed (about 1 lb.)

Spray a nonstick jelly roll pan with cooking spray for no-fat frying. Combine egg, soy sauce, water, ginger and garlic powder together in a pie plate. Sprinkle bread crumbs on a sheet of wax paper. Dip the chops into the egg mixture, then press into bread crumbs, coating evenly on both sides. Arrange in a single layer in pan. Bake at 375 for 25 minutes or until bottom side is brown. Turn and continue cooking 15-20 minutes or until chops are tender and show no pink. (Times on this will definitely vary depending on the oven, so I might err on the side of caution and check them early to ensure you don’t overcook.) Perfect with a baked sweet potato and a green veggie. A very healthy alternative to fried pork chops.

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