Crispy Baked Pork Loin Chops

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 231.7
  • Total Fat: 12.7 g
  • Cholesterol: 66.0 mg
  • Sodium: 154.2 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 23.8 g

View full nutritional breakdown of Crispy Baked Pork Loin Chops calories by ingredient
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Introduction

Better than "Shake n Bake"! Better than "Shake n Bake"!
Number of Servings: 10

Ingredients

    2 1/2 lbs pork loin chops, boneless, excess fat removed
    3 1/2 Tbsp (39g) low fat buttermilk

    1/4 cup Fiber One Cereal, crushed (like bread crumbs)
    1/4 cup plain panko breadcrumbs
    1/4 tsp salt
    1/2 tsp black pepper
    1/2 tsp garlic powder
    1/2 tsp onion powder
    1/2 tsp oregano
    1/4 tsp chili powder

    1 Tbsp yellow mustard
    1 Tbsp plain low fat yogurt
    1 Tbsp honey mustard
    1 tsp Worcestershire Sauce

    3 second olive oil spray

Tips

I place my pork chops in a baggie & weigh it. Then I pour in the buttermilk (no weighing). After marinating, I remove the chops & pat them dry then weigh them. They really don't absorb that much of the buttermilk but man does it make them juicy!!


Directions

Marinate pork chops in buttermilk for a minimum of 1 hour & up to 8 hours.

Preheat oven to 425. Mix all ingredients from Fiber One cereal to the chili powder in a shallow bowl. Mix the last 4 ingredients in another bowl. Remove pork from the marinate (discard marinade) & pat dry. baste pork chops with the wet ingredients & then cover with the dry ingredients pressing into the meat. Place the pork chops on a rack on a sheet pan & spray (3 seconds) the chops with oil.

Bake at 425 for about 40 minutes or until the internal temperature reaches 160 degrees. Bake time really depends on the thickness of the chops. I had 6 chops (averaged about 6.5 oz each) that were close to 1 inch thick. Thin chops will take much less time!

Serve with roasted potatoes & broccoli (not included in nutrition values)

Serving Size: Makes 10, 4 oz servings

Number of Servings: 10

Recipe submitted by SparkPeople user AHAPPYLIFE.

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