This was a good and simple presentation for pork. I used some pork cutlets, which were thinner than chops would be, and so only baked them about 35 minutes. They were tender with a mildly sweet flavor. I had seasoned them with a touch of bother onion and garlic powder in addition to the salt and pepper. Should I happen to have cutlets on hand again I'll probably use this recipe again.
Even the kids enjoyed this recipe. Pork stayed moist, coconut coating is different but yummy. Didn't think of it in time, but the sauce from Crispy Coconut Chicken Fingers, 1 cup apricot preserves plus 2 T dijon mustard, would be a nice accompaniment. Thanks for sharing the recipe!