Pork Chops and Peaches

Course Entree, Main Course
Servings 6
Calories 282kcal


  • 1/2 cup all-purpose flour
  • 1  large egg
  • 1/4 cup water
  • 3/4 cup cornflake crumbs
  • 6 center cut pork chops, 3-1/2 ounces each
  • 2 tbsp unsalted margarine
  • 1 tsp paprika
  • 1/4 tsp salt
  • 6 peach halves, canned in juice


  • Preheat oven to 350 °F.
  • Combine flour in a flat shallow pan or plate.
  • Beat egg and water mixture together in a shallow bowl. Place cornflake crumbs on a shallow plate.
  • Dredge pork chops in flour to coat. Dip each chop in egg mixture then dredge in cornflake crumbs.
  • Place chops on a baking sheet sprayed with non-stick cooking spray. Drizzle with melted margarine.
  • Dust chops with paprika and salt; refrigerate for at least 1 hour.
  • Bake pork chops for 40 minutes or until done.
  • Grill drained peach halves on a grill pan and top each pork chop with a peach half before serving.

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