Ingredients

The following ingredients have 6 Servings
  • 2 lbs boneless pork loin chops (4-5 pork chops)
  • 6 cups corn flakes
  • 1 cup cashews (chopped in food processor)
  • 3/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon white ground pepper
  • 1/2 teaspon ground ginger
  • 1/2 teaspoon paprika
  • 1/2 teaspoon granulated garlic
  • 1 large egg
  • 1/4 cup milk
  • 1/4 cup sugar
  • 1 cup hoisin sauce
  • 1/4 cup sherry wine
  • 1/4 cup soy sauce
  • 2 tablespoons red wine vinegar
  • 1-3 teaspoons Sriracha sauce (with kids, I do 1 tesapoon)
  • 1 tablespoon sweet chili sauce ((optional))
  • 1 tablespoon minced garlic
  • 3 cups broccoli florets
  • 1 large red bell pepper
  • 1 tablespoon olive oil
  • Salt and pepper

Instruction

  • Preheat oven to 425°F. Place a wire rack on a large baking sheet and spray with cooking oil.
  • Crush the 1 cup of cashews. I do this in my food processor, you could do this in a blender or just add cashews to a Ziplock bag, seal and pound them out with a meat mallet.
  • Add the corn flakes to a large mixing bowl and crush using clean hands. Stir in the crushed cashews.
  • In a medium mixing bowl combine the eggs and milk and whisk together until well combined, set aside.
  • In another medium mixing bowl add flour, salt, granulated garlic , white pepper, ginger and paprika, stir to combine.
  • Add pork chops to flour and toss until evenly coated, I do this one pork chop at a time.
  • Remove from flour, gently shaking to remove excess flour, then dip into egg/milk mixture, let the excess mixture drip off. 
  • Add pork chop to corn flakes/cashew mixture, toss to coat, and press the mixture on the pork chop. Make sure that each pork chop is heavily coated, there should be no bare spots 
  • Gently shake off any excess that isn't sticking to the pork chop and place on the prepared wire rack. Repeat with remaining pork chops.
  • Bake pork chops for 15 minutes.
  • Prepare vegetables. Toss broccoli and red pepper in olive oil and season with salt and pepper. Add broccoli and red pepper to the pan and bake another 15-20 minutes.