Lemon-Thyme-Crusted Pork Chops recipe
Southern Living, OCTOBER 2007
I think I’ve made these before and just not blogged about it. Maybe it was a different lemon pork recipe. Anyway, from what I learned with the “other” lemon breading dish, I put all the coating ingredients into the mini cuisinart and blended them together that way. It prevents the lemon rind from staying in clumps in the bread crumbs and makes them more evenly distributed. YUM! They were really supah yummy!! The lemon was just enough, the thyme was just enough. It was an excellent combination of flavors. I’d make these again!!
Measuring cups and spoons
Large nonstick skillet