Baked Pork Chops
By Giant Eagle
Prep Time: 10 min.
Cook Time: 1 hr. 10 min.
Preheat oven to 400°F. Prick potatoes with a fork and wrap individually in foil. Cut broccoli into large florets. Cut the butter into 4 pats. Season the pork chops with ¼ teaspoon salt and black pepper for each chop.
Place the potatoes on a sheet pan and place in the oven for 45 minutes.
Place the flour, eggs, and bread crumbs in separate shallow dishes or bowls. Whisk the eggs with 2 tablespoons of water. Dredge the pork chops in the flour; shake off excess. Dip the chops in the beaten egg and then in the bread crumbs, patting the crumbs onto the chop. Place the pork on a rack on a baking sheet. Spray each chop liberally with olive oil spray.
After the potatoes have cooked for 45 minutes, place the pork in the oven with the potatoes and cook another 15 minutes. The pork should be cooked through and golden brown.* Remove the potatoes and pork from the oven and let sit 5-10 minutes before serving.
While the pork and potatoes are cooking, place the broccoli in a saucepan with ½ cup water, ¼ teaspoon salt, and the olive oil. Cover the pan and place over high heat and let steam for about 6 minutes or until the broccoli is done to your liking. Drain away any extra water.
Split open the potatoes with a fork and top with Cheddar cheese and butter pats. Serve the pork with baked potatoes and broccoli.
*For food safety, cook pork to an internal temperature of 145°F.
Approximate Nutritional Information (Per serving):
Calories 960, Fat 48g, Sat Fat 24g, Trans Fat 1.5g, Cholesterol 295mg, Sodium 1120mg, Total Carbohydrate 75g, Fiber 7g, Sugars 5g, Protein 58g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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