Oven Fried Porkchops

This past evening I cooked a meal that reminded me of the 1950s. The time when family sat around their tables, talked about their day, and entertained each other with conversation. Similar to Leave it to Beaver. I would like this be a reality when my family begins, but now the meals are eaten more like dinner and a movie theater. Nonetheless, this did not deter me from eating a wholesome simple meal and enjoying it. The meal can probably be made in a matter of 20 minutes; however, mine toke longer because I was getting ready for work.
Cornflakes are used in the recipe as the “frying” agent; this gives the meat crispiness without adding fat to the dish. I used a dijon mustard to bind the flakes to the pork. The husband loved it. And I do not think for one minute he minded the meal not entertaining a “gourmet” feel to it. I serve the pork with broccoli and cheese, steamed in a bag. This modern marvel is one of the few reasons I can stay in this era. That and the fact that time travel has yet to be perfected.

Oven Fried Porkchops with Sauteed Apples

1 cup cornflakes, crushed
2 tablespoons honey dijon mustard
1 tablespoon olive oil
2 boneless porkchops
salt and pepper

Preheat the oven to 350 degrees. Mix the mustard and olive oil in a dish with salt and pepper (add seasonings if you like). Sprinkle the chops with salt and pepper. Slather the chops with the mustard mixture. Bread the chops with the cornflakes. Place on a baking sheet and bake for 17-25 minutes until the center is only slightly pink. Meanwhile…

1 apple, sliced
4 tablespoons butter, divided
1/2 teaspoon cinnamon
1 teaspoon sugar (or a package of Splenda)

Melt 2 tablespoons butter over medium heat in a saute pan. Add the apples and a 1/2 cup water. Sprinkle with the cinnamon and sugar. Cover them and cook for about 10 minutes until soft. Uncover and let some of the water evaporate. Add the remaining butter. Serve on top of next to the porkchops.

Serves 2.

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