Corn-Crusted Pork Chops with Cranberry-Pear Sauce

Yield: 6-8 Servings


  • 4 cups Erewhon Corn Flakes
  • 2 TB sugar
  • 5 TB butter, melted
  • 1/2 cup rice flour
  • 1/8 tsp. salt
  • 1/8 tsp. pepper, freshly ground
  • 1/8 tsp. cayenne pepper
  • 1/2 cup milk
  • 1 egg, lightly beaten
  • 6-8 boneless pork chops
  • 1/2 cup cilantro
  • 1 cup cranberries
  • 1/4 sugar
  • 1/3 cup orange juice
  • 1/2 tsp. apple cider vinegar
  • 2 pears, cubed with skin


Prepare coating mix by placing corn flakes in food processor. Coarsely crush using the chopping blade. Pour into medium bowl and add sugar and melted butter, mixing with fork. Set aside.

Combine rice flour, salt, and peppers in small bowl. Set aside. Combine lightly beaten egg and milk in another small bowl. Coat each chop in the flour and then dip in egg mixture. Coat the chops in the crushed corn flake mixture until well-coated. Arrange pork chops in a lightly greased 9 x 13 baking pan.

Bake in a pre-heated oven at 350 degrees for 50-60 minutes.

Prepare the cranberry-pear sauce while the pork chops are baking. Place cranberries, sugar, orange juice, and vinegar in food processor. Using the chopping blade, process until the cranberries are semi-crushed. Add the cubed pears and gently process to blend and chop the pears into smaller pieces. Once blended, pour into a microwave-proof bowl. Cover with plastic wrap and microwave on high for 3-4 minutes.

Serve with or over pork chops. Top with cilantro, if desired. Complement the meal with rice and dark green vegetables.

Source: Sunny Mulholland