Thursday, January 26, 2017
Cornbread Crusted PORK CHOPS
Cornbread Crusted PORK CHOPS 4 (4 ounce) pork cutlets 3/4 cup buttermilk 1 Tbsp. Dijon mustard 1 Tbsp. grated onion 1 tsp. dried basil 1/2 tsp. Lowry’s seasoning salt 2 1/3 cups seasoned corn bread stuffing mix (I used Stove Top) cooking spray Marinade: In a medium bowl combine buttermilk, mustard, onion, basil & seasoning salt Place pork cutlets in bowl and cover. Marinade in the refrigerator for at least 30 minutes (you can marinade longer if needed) – turning occasionally Cooking: Preheat oven to 425. Prepare baking dish with cooking spray. Place stuffing mix in a food processor and process until finely crushed. Pour stuffing mix into pie dish Remove pork from marinade and place into stuffing mix. Discard marinade Press stuffing mix onto both sides of the pork and place pork into prepared baking dish. Bake for 12 minutes or until done.