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)
Preparation
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.
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.
Bake 20 to 25 minutes or until pork is no longer pink and thermometer inserted in center of pork reads 160°F.
