Crunchy Crust Breaded Pork Chops

"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"
 
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photo by Tenijah H. photo by Tenijah H.
photo by Tenijah H.
photo by PaulaG photo by PaulaG
photo by Devonviolet photo by Devonviolet
Ready In:
55mins
Ingredients:
8
Yields:
4 Pork Chops
Serves:
4
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ingredients

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directions

  • Preheat oven to 400 degrees Fahrenheit.
  • Put the whole wheat flour, 1/2 tsp garlic powder and 1/2 tsp Grill Mates Mesquite seasoning in the first bowl.
  • Mix egg with the milk and and put in second bowl.
  • Place the stuffing, 1/2 tsp garlic powder and 1/2 tsp Grill Mates Mesquite seasoning in the third bowl.
  • Spread 2 Tbsp of Safflower oil in a baking dish, which is large enough to fit your pork chops.
  • Line your bowls and baking dish up in front of you, in the order listed above.
  • 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!
  • 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.
  • 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.

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Reviews

  1. Very good! My family enjoyed the crunchy stuffing coating - very flavorful. Thanks for sharing.
     
  2. 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.)
     
  3. 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*
     
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RECIPE SUBMITTED BY

<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> I love to cook, but don't do it as often as I would like. Many times, I don't know what I am going to make, when I go to the kitchen, to make dinner. I look at the ingredients I have on hand, and start putting them together, to make a meal. I must admit, that my husband and I have shared some yummy last minute creations. The meals I love the most, are the ones my husband and I create together! Most of the time, I forget to write down the recipe, so it never turns out the same twice ;-D Occasionally I do write it down, and will try to remember to post it as a public recipe, from now on. Besides cooking, I love to make jewelry, and have finally started selling it on Etsy.com. My web site is below, if you want to take a look at my creations.
 
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