I made these one night, on a whim. I have whims quite often…and much of the time they turn out so-so, or worse. Those don’t get shared here (you’re welcome). These, however, were a huge hit. The kind of hit that has my kids asking excitedly when they come home from school: Are we having those yummy cereal pork chops again tonight?
I used crushed breakfast cereal to create the coating, along with sage, lemon zest, salt, pepper, parmigiano-reggiano cheese, and butter.
I also used pork chops, but they were camera shy.
6 center cut bone-in pork chops
2 cups crushed crisp rice cereal (I use Erewhon Crisp Brown Rice Gluten Free)
1 cup butter, melted
3/4 cup shredded parmigiano-reggiano
1 tablespoon dried sage leaves
1/2 teaspoon lemon zest
1/2 teaspoon pepper
1/2 teaspoon salt
First, preheat the oven to 425 and prepare two shallow baking dishes. Then, shred the parmigiano-reggiano cheese. This is the kind to use. If you absolutely cannot get it, then use Parmesan in a block. I’d not use the powdered green canister for this recipe. (Look, Passionate Culinarian, I *do* have some cheese limits!:)
Next, combine the crushed cereal, shredded cheese, sage, salt, pepper, and lemon zest in a shallow bowl.
Melt the butter in another dish.
Dip the pork chops in the butter.
And then the cereal cheese mixture
Place the chops into the baking dishes.
Bake at 425 for 30 minutes, and then set oven to broil and place on top rack for about 5 minutes. Serve!