It’s well known I do not like many forms of pork that do not involve a) bacon or b) ribs, so I have some difficultly eating a pork chop or pork tenderloin unless it’s absolutely exceptional, moist, and flavorful. Otherwise, I rather eat the sides on my plate and call it a day. With that pickiness in mind, I gave this Better Homes & Gardens recipe a try. Thankfully, it turned out fantastic. I used my favorite stuffing – Meijer chicken stuffing in a large, tall container. Since we have an egg allergy in the house, I omitted the egg and milk and used buttermilk instead. It was great! Don’t skimp on the butter here.
- 4 pork loin chops, cut 3/4″ thick
- 2 tablespoons butter, melted (unsalted is safest as your stuffing mix will have sodium)
- 1 egg, beaten
- 2 tablespoons milk
- 1/4 tsp. black pepper
- 1 cup herb-seasoned stuffing mix, finely crushed
- Preheat oven to 425.
- Trim fat from meat.
- Pour butter into a 13x9x2″ baking pan, tilting pan to coat the bottom.
- In a shallow dish, combine egg, milk, and pepper (or combine buttermilk and pepper).
- Place stuffing mix in another shallow dish.
- Dip chops into egg/milk/pepper mixture or buttermilk/pepper mixture.
- Coat both sides with stuffing mix.
- Place chops in prepared pan.
- Bake uncovered for 10 minutes. Turn chops and bake additional 10-15 minutes until 160 degrees and juices run clear.
***After trying this recipe once, I figured out another option. That is to preheat your oven with butter and pan inside. Then *carefully* add your prepared chops to your hot pan with the hot butter already melted and up to temperature, to get more of a searing effect.