Oven Fried Pork Chops

“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.”

“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 withcheese sauce.”

“I studied recipe and reviews but breading did not stay attached–slipped off–patted breading back on for our dinner. Dredged chops in cornstarch, then liquid, and breaded. I added lots of seasoning to breading to fit our tastes.A cook’s prerogative. Sprayed my foil, put down breaded chops and sprayed top of chops, baked 15 minutes, flipped them, and sprayed, baked 15 minutes longer. Thanks for sharing.”

“These were absolutely amazing. I did dip them in cornstarch before the egg mixture and I added steak seasoning (aldi’s brand) to the egg mixture instead of pepper. So so tasty, oh and I broiled them for a couple minutes at the end of cooking.”

“This was a great recipe.The whole family loved it.It was really easy to make as well.I even made my own seasoned bread crumbs.I will make this recipe again.Thanks”

“When a sudden thunder storm altered my plans for grilling, I scrambled to find a recipe that didn’t require me to bake the pork chops for over an hour. It took 25 minutes altogether for the thicker pieces to reach 160?F on my instant-read thermometer, but that was still much better than baking them for 60-90 minutes like so many recipes call for. My only complaint was the breading wasn’t crisp when they were done, but other than that, they were well received. I only had plain bread crumbs so I added some basil and Mrs. Dash’s garlic and herb seasoning to them for added flavor. Next time, I’m going to try only using 1 Tbls. of better to see if it helps the breading be crispier.”

“I like to coat in flour first, then dip in egg and then the breadcrumbs.Seems to make it all stick better.One other thing I like to do is to get them cooked, then add a can of cream of chicken soup with a little milk added to make kind of a gravy.Pour that over the chops and heat up.Then serve over rice and the soup makes a great gravy on the rice.”

“Best pork chops ever”

“Very good, but could use a little more flavor.”

“Oh my gosh, my husband and I loved this!The herb seasoned stuffing made a tasty coating for the chops.Since the dry stuffing was pretty chunky, I put it in a zip-lock bag and pounded with a mallet until it was a finer consistency.My pork chops were thick, so I had to cook them for about 30 minutes.The flavor was so good.I served stuffing as a side.This recipe is now at the top of my list of ways to prepare pork chops.”

“Thanks for a FAB recipie – I did make a couple changes.I had some buttermilk to use up so I soaked the pork chops in that for two hours to tenderize.Also I used panko bread crumbs instead of stuffing.Also I didn’t flip them since I was using a stone and they would get crispy on the top and bottom evenly.Also, I used thick boneless chops and baked one hour at 425.This is the first recipie that I felt wasn’t dry for port chops!”

“These were really easy to make and were yummy!!Mine did take longer to cook but they were pretty thick.Thanks!!”

“Yum! An easy weeknight meal that the family enjoyed. Quick to prepare with no stove-top mess. I used organic dry stuffing mix and had to crush the larger pieces. Thanks for sharing the recipe!”

“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.”

“Wonderful recipe for pork chops and so easy.I live in Mexico and things like herb stuffing mix are not readily available soI use Corn Flakes crumbs and add various seasonings.”

“These were really good and fast to get on the table.I made my own seasoned bread crumbs, next time I’ll experiment with different seasonings.Thanks!”

“This was easy to make and came out delicious.I added a little mrs dash and garlic powder to the stuffing breadcrumbs and used boneless chops – I skipped the butter and used cooking spray and it turned out great!”

“I should have rated this recipe a long time ago, because it’s too good to keep to myself.The fam loves it!I use a box of cornbread stuffing, and the taste is yummy.Then I put the stuffing in a larger ziplock bag, and crush it a bit with a rolling pin.The smaller crumbs seem to adhere better to the pork chops.I’ve even made the recipe without any butter.I just spray the pan well with Pam.Then after the chops have been coated with the egg mixture and rolled in the stuffing crumbs, I spray the pork chops with some Pam.It just helps the chops brown nicely (and without any butter!)This will surely become a “keeper” in anyones recipes.”

“Perfect! I think this is the first recipe I’ve made that I didn’t change at all. I love the fact that these taste fried, without the hassle of standing over a grease splattered stove. The chops turned out juicy and tender. This method is great, and I can’t wait to try it using panko and my own seasonings…so many possibilties. Thank you for a great recipe.”