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Orange Pork Chops


Submitted by Put & Take reader recipe column, Feb. 1967


  • 4 pork chops, 1/2-inch thick
  • 2 tsp salt
  • 1 tsp pepper
  • 2 eggs, well beaten
  • 1 ½ C crushed corn flake cereal
  • 3-4 Tbsp butter
  • 4 tsp orange rind, grated
  • ½ C orange juice


Preheat oven to 350°. Sprinkle pork chops with salt and pepper on each side. Add eggs to a pie plate and beat well. In another pie plate, add crushed cornflakes. Dip pork chop in beaten egg, then dredge in cornflakes to coat each side thoroughly. In oven-proof skillet over medium to medium-low heat, melt butter, then brown pork chops slowly on each side, 3–5 minutes per side. Sprinkle orange zest over top and pour in orange juice into skillet. Cover skillet with foil and place in oven for 20 minutes. Remove foil and continue to bake uncovered for 10 more minutes. Serves 4.

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