Oven-Fried, Breaded Pork Chops

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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



  1. Preheat oven to 425.
  2. Trim fat from meat.
  3. Pour butter into a 13x9x2″ baking pan, tilting pan to coat the bottom.
  4. In a shallow dish, combine egg, milk, and pepper (or combine buttermilk and pepper).
  5. Place stuffing mix in another shallow dish.
  6. Dip chops into egg/milk/pepper mixture or buttermilk/pepper mixture.
  7. Coat both sides with stuffing mix.
  8. Place chops in prepared pan.
  9. 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.

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