The pork chops after they've been coated in the lemony crumb mixture and before being chilled (above) - the yogurt really helps the crumbed coating to adhere to the chops nicely
The pork chops (above) after they've been baked. Even with frequent turning, the crumbed coating does not come off
I served the chops with a tangy mustard sauce Crumbed pork chops make a nice change to grilled or fried chops, & this crumbed coating has a nice tangy twist, with the unusual addition of lemon juice and rind to it.
I also find that the yogurt dip mixture seems to work much better than dipping the chops in plain egg/milk as it helps the crumbed coating to adhere to the chops properly !
If you don’t have plain yogurt in the house, you can substitute it for milk mixed with 25 ml’s of Lemon juice instead. (This way the milk will thicken to the consistency of yogurt.)
I have included measurements (which I’ve used successfully for this recipe) in the equivalent tablespoons/teaspoons for those of you who don’t work in ml’s -:
Lemon Pork Chops (from “More Food With Flair” by Lynn Bedford Hall)
1 kg Pork chops
Yogurt Dip Mixture:
100 ml plain Yogurt (6 tablespoons)
50 ml Mayonnaise (3 tablespoons)
25 ml Lemon Juice (1 tablespoon & 2 teaspoons)
2 ml (scant) finely grated Lemon Rind (1/2 teaspoon)
Crumbed Coating:
300 ml Breadcrumbs (1 cup & 3 tablespoons)
7 ml dried Sage (1 ½ teaspoons)
5 ml Salt (1 teaspoon)
Dip the chops into the yogurt mixture, then into the crumbs & chill for 2 – 3 hours. Heat just enough oil to cover the bottom of a large baking dish, & arrange chops in single layer. Cover & bake at 325’C/160’C/Gas Mark 3 for 1 hour, then uncover & bake 30 minutes longer. (I turned them a few times during the baking process). Serve hot with mustard sauce - you can see my recipe for that over here.
