Recipe by Lisa Bingham
This recipe came from the Better Homes and Gardens Cookbook. My husband is a "meat and potatoes" man, and he likes it a lot.
Top Review by Riverside Len
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.
- 4 pork chops
- 2 tablespoons butter, melted
- 1 egg, beaten
- 2 tablespoons milk
- 1⁄4 teaspoon pepper
- 1 cup herb seasoned stuffing mix or 1 cup herbed breadcrumbs
Directions See How It's Made
- 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.