Community Pick
Oven Fried Pork Chops
"This recipe came from the Better Homes and Gardens Cookbook. My husband is a "meat and potatoes" man, and he likes it a lot."
photo by Jonathan Melendez
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
4 pork chops
- Serves:
- 4
ingredients
- 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
- 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.
Questions & Replies
-
Could I use crackers to make "bread crumbs" -
Can I use flour instead of bread crumbs and stuffing seasoning? -
Can I use flour, instead of bread crumbs or the stuffing?
Reviews
-
I enjoyed this a lot.<br/><br/>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. <br/><br/>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.<br/><br/>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. -
The crispiest and crunchiest oven-baked pork chops I've ever made. They were flavored perfectly and turned out great. -
Crust was soggy
see 44 more reviews
Tweaks
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I used olive oil instead of butter and cooked it on parchment paper. -
Great recipe! <br/><br/>The changes I made are: <br/><br/>I preseasoned the chops with garlic salt and cumin and lightly coated it in flower before dipping it into the egg and milk mix. <br/><br/>I then used Louisiana Fish Fry brand Chicken Fry Batter mix instead of bread crumbs. It had a spicy kick to it. <br/><br/>I also went 12 minutes on each side. <br/><br/>It was delicious.
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I enjoyed this a lot.<br/><br/>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. <br/><br/>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.<br/><br/>I'll be making this again. It's relatively easy and less fuss than pan frying.
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I loved this rcipe and so did my husband. I used seaoning salt instead of the pepper. I loved the outside crunch and nice tender inside.
RECIPE SUBMITTED BY
Lisa Bingham
Newberg, OR
I'm a stay at home mom who used to be an RN.
