The Washington Post, September 26, 2007
Magalee is one of chef Gillian Clark's daughters, and this is the meal she liked to have at home on her birthday. The chef likes to crush the cornflakes gently, rather than pulse them in a food processor.
The portions are quite generous; we've calculated the pork chops in half-portions.
6 servings
Ingredients:
Directions:
Preheat the oven to 400 degrees. Place the butter in a deep, heavy-bottom baking dish and let it melt in the oven during preheating. Let it rest on the stovetop.
Beat the eggs in a wide, shallow bowl; add 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
Sift 1 teaspoon of the salt and the remaining teaspoon of pepper with the flour into a separate wide, shallow bowl. Set aside.
Combine the cornflakes with the remaining teaspoon of salt in a resealable food plastic storage bag; shake to combine, gently crushing the flakes. Line up the bowls and bag side by side.
Working with one pork chop at a time, lightly coat each one in the seasoned flour, shaking off any excess. Next, coat the chop in the seasoned egg, then drop the chop into the bag of cornflakes to coat all over. Lay each chop in the baking dish, then turn over so that both sides are lightly coated with the melted butter. When the chops are all done, bake for 20 minutes, then turn the chops over and bake for 20 minutes. Divide among individual plates and serve hot.
Adapted from "Out of the Frying Pan: A Chef's Memoir of Hot Kitchens, Single Motherhood, and the Family Meal" (Thomas Dunne Books, 2007).
144 calories, 13g fat, 6g saturated fat, 140mg cholesterol, 260mg sodium, 12g carbohydrates, 1g dietary fiber, n/a sugar, 31g protein.
