Lemon Pepper Pork Chops Baked and Served With Apples

A pork chop flavored with lemon pepper and coated with a crunchy breading, then baked. Topped with cinnamon/allspiced apple slices. How can pork and apples not be wonderful together?!? This is so pretty plated with the apple slices making a path across the pork chop.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Place a baking rack into a large, shallow baking sheet with sides.

Step: 2

Sprinkle each pork chop with onion powder, garlic powder, and lemon pepper seasoning. Place the cornflake crumbs into a shallow dish, and thoroughly dredge each pork chop in the crumbs, pressing the chops into the crumbs with a fork. Gently brush away any loose crumbs, and place the pork chops onto the baking rack.

Step: 3

Bake in the preheated oven until the chops are no longer pink inside and the juices run clear, 30 to 45 minutes. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 160 degrees F (70 degrees C).

Step: 4

While chops are baking, place the apple wedges into a large saucepan over medium heat, and pour in enough apple juice to reach depth of 2 inches above the apples. Mix in the cinnamon, allspice, vanilla extract, and brown sugar. Bring to a boil, reduce heat to a simmer, and cook until apples are soft when pierced with a fork, about 30 minutes.

Step: 5

To serve, place a pork chop in the center of a plate, and arrange apple slices decoratively up one side, over the top, and down the other side of the chop. Drizzle each chop with the apple liquid; serve remaining sauce separately.

Per Serving: 422 calories; protein 27.1g; carbohydrates 60.3g; fat 8.6g; cholesterol 65.2mg; sodium 293.7mg.

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