Ingredients

• 1/2 cup all-purpose flour
• 1 large egg
• 1/4 cup water
• 3/4 cup cornflake crumbs
• 6 center cut pork chops, 3-1/2 ounces each
• 2 tablespoons unsalted margarine
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 6 peach halves, canned in juice

Preparation

1. Preheat oven to 350 °F.
2. Combine flour in a flat shallow pan or plate.
3. Beat egg and water mixture together in a shallow bowl. Place cornflake crumbs on a shallow plate.
4. Dredge pork chops in flour to coat. Dip each chop in egg mixture then dredge in cornflake crumbs.
5. Place chops on a baking sheet sprayed with non-stick cooking spray. Drizzle with melted margarine.
6. Dust chops with paprika and salt; refrigerate for at least 1 hour.
7. Bake pork chops for 40 minutes or until done.
8. Grill drained peach halves on a grill pan and top each pork chop with a peach half before serving.

Helpful hints

• Mix paprika and salt together before sprinkling on pork chops.
• Cook pork chops to 145º F internal temperature and rest for 3 minutes before serving.