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Thread: Corn bread pork chops

  1. #1


    This is a new family favorite:

    4 pork chop center cutlets (no bone)
    3/4 c. low fat buttermilk
    1 T. onion (I use the dehydrated for ease)
    1 T. dijon mustard

    Marinate chops in milk mixture for at least 1/2 hour.

    Crush a box of cornbread stuffing mix into fine crumbs (again, for ease, I use rolling pin and a plastic bag) Coat chops, bake 425 degrees (on a foil lined pan, sprayed with PAM) for 12 minutes. Very moist and flavorable. Yield-4 servings. 9 points

  2. #2
    Join Date
    Jul 2001
    Hattiesburg, MS


    Sounds good!!

  3. #3
    Join Date
    May 2001
    Cameron Park, CA


    Sounds yummy!

    We do somthing like this, but do it lower temperature in very heavy roasting pot first lining the bottom with sliced onions and garlic. Brown the meat first, then to the pot for about an hour at 325.


    368/337.5/220 OP since 5/4/2001 minus 30.5 lbs
    10% Goal = 332 5.5 pounds away

    Goal Challenge 299 by Mid August - 38.5 pounds to go
    We could learn a lot from crayons: some are sharp, some are pretty, some are dull, some have weird names, and all are different colors....but they all exist very nicely in the same box.

  4. #4


    Great! I was wondering what to do with the leftover buttermilk from my WW Cool Whip Salad. I just hate to waste anything.

    I am frugal, not cheap. IE the Frugal Gourmet (Jeff Smith)

    Lifetime - 02/22/08

    I will not weigh more tomorrow morning than I did this morning! ~Colleen - please click daily

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