Prep 10 mins
Cook 10 mins
This recipe came from the Better Homes and Gardens Cookbook. My husband is a "meat and potatoes" man, and he likes it a lot.
- Trim the fat from the meat.
- Pour butter into a 13x9x2 inch baking pan.
- Combine eggs, milk, and pepper.
- Dip the pork chops into the egg mixture.
- Coat with stuffing mix or bread crumbs.
- Place pork chops in the pan.
- Bake in a 425 degree oven for 10 minutes. Turn chops. Bake about 10 minutes more or till no pink remains and juices run clear.
I enjoyed this a lot.
I noticed some reviewers said it needed more seasoning and that it wasn't crispy. To address those concerns I seasoned the pork with herbs before breading. I also agree with the reviewer who said she likes to flour the meat before dipping in egg because that makes it stick better. But, in order to address the crunchy concerns, I used corn starch instead of flour. I used Panko bread crumbs that I seasoned. I preheated a cast iron skillet in the oven and used olive oil in place of the butter. I baked it for 15 minutes on each side. My chops came out tasty and the breading was crunchy.
The corn starch, Panko bread crumbs, cast iron skillet and oil in place of butter all contribute to the crunchiness. If you prefer the flavor of butter and still want as much crunch as you can get, use clarified butter.
I'll be making this again. It's relatively easy and less fuss than pan frying.
I made this recipe for my fiance and he loved it! I also followed the suggestions from the other reviewers. I seasoned the pork chops with salt, pepper, 21 salute seasoning, and with garlic powder. I also floured the meat before dipping it into the batter and seasoned the bread crumbs with the above seasonings. In order to make the meat a bit crispier towards the end of the baking time I used broil options on oven to brown the pork chops a bit. The meat was moist and tender on the inside and nice and crunchy on the outside!
My family loved this!! I didn't have a can of breadcrumbs at hand so I ground up some seasoned croutons in my processor and they did a wonderful job. One bag that I used was garlic/butter flavor and had enough oil in them that I didn't need much butter in the bottom of my dish. I had to cook mine 15min on each side and then put them under the broiler for a couple mins. to get them good and crunchy! Perfect with fried potatoes and steamed broccoli with cheese sauce.