Crunchy Crust Breaded Pork Chops

Total Time
Prep 10 mins
Cook 45 mins

It has been many years since I have made breaded pork chops. I have had a yearning for them for a while, now, so today, when I came across a package of boneless pork chops in the freezer, decided that tonight was the night to make them again. My husband kept muttering under his breath, "Wow, that was good". . . " Man, you out did yourself tonight". . . Geez, that was delicious". . . I think he liked it ;-D

Ingredients Nutrition


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Put the whole wheat flour, 1/2 tsp garlic powder and 1/2 tsp Grill Mates Mesquite seasoning in the first bowl.
  3. Mix egg with the milk and and put in second bowl.
  4. Place the stuffing, 1/2 tsp garlic powder and 1/2 tsp Grill Mates Mesquite seasoning in the third bowl.
  5. Spread 2 Tbsp of Safflower oil in a baking dish, which is large enough to fit your pork chops.
  6. Line your bowls and baking dish up in front of you, in the order listed above.
  7. Most people use their hands to dip the pork chops in each bowl, but I HATE getting the mixture of all of them on my hands, so I use a fork to dip the chops, and this works well, without getting your hands gooey. But . . . if you want to use your hands . . . go ahead and have fun!
  8. After the pork chops are coated and in the baking dish, drizzle the remaining oil (2 Tbsp total), over the top of the pork chops.
  9. Bake in 400 degree oven for 35-45 minutes, depending on the thickness of your pork chops. When done, they should be sizzling and golden on top.
Most Helpful

Very good! My family enjoyed the crunchy stuffing coating - very flavorful. Thanks for sharing.

Lainey6605 April 17, 2011

I made this tonight using plain all-purpose flour, chicken-flavored Stovetop stuffing, hamburger seasoning instead of the mesquite seasoning, and olive oil. I also added about a teaspoon of liquid smoke to the egg wash to help simulate the mesquite seasoning. I am not going to give it a star rating since I made so many changes, but I will say it was really good and would have gotten five stars had I given any. Thank you for the recipe. It really hit the spot, and I will be making it again! (My husband really liked it too.)

Ransomed by Fire August 21, 2009

This recipe created a nice crisp crust without a lot of added oil. I used olive oil and a different seasoning blend. The chops were lean, bone in pork loin and were done in 40 minutes. Made for *PAC Spring 2009*

PaulaG March 31, 2009