Oven-Fried Pork Chops Recipe

This recipe is simple and tastes great. I made some changes. I didn't use milk, just egg for dipping and used seasoned Italian bread crumbs instead of stuffing mix. I also browned them on each side in a little bit of olive oil in a frying pan before baking them. They came out great. My fussy kids even ate them! Occasionally,I also substitute the pork chops for chicken strips. Great recipe.

DELICIOUS!!!! I never make pork chops, but my husband loves them, and I made these and they were awesome, and so much healthier than pan-fried!! The only changes I made were using Italian Seasoned Bread Crumbs and I dipped the pork chops in flour before dipping them in the egg mixture. Also, when I flipped the chops, I sprayed the pan again with some non-stick spray and sprayed the tops of the pork chops. They were nice and crunchy!

I have made this recipe for years, and still cannot find one better. I find that having extra butter when you turn them half way through will get them extra crunchy and tasty. Always use stuffing (I like the savory herb from stove top), and don't be afraid to beat it if you want the pieces smaller. Also, adding foil helps with cleanup afterwards (many of you already know this, but I thought I'd put it out there in case someone didn't). You can increase the temp the last five minutes if you like it extra crunchy. Hope this helps anyone who needs it☺️

There are only six ingredients listed. The one that makes this recipe unique is dry bread stuffing mix. I see so many reviews saying they omitted this ingredient. I say: then you didn't make this recipe. The introduction uses adjectives like "tender", "quick", "simple" and "cheap." Not "crispy" or "crunchy" so I don't understand why there are so many grievances about that. I make this occasionally, as written, and it is everything it claims to be. I do put the stuffing mix into a zip top plastic baggie first and pound the larger pieces a bit, but I would not pulse them in a food processor, as that defeats the purpose. I do read labels to find a stuffing mix with the lowest added salt. I do not buy thin cut or thick cut chops for this recipe... I have different applications for those. Most importantly, I use temperature instead of time. I make sure my oven is thoroughly preheated, and I bake the chops until an internal temperature of around 138° to 140°. There are some crunchy bits, but the coating generally has a pleasant bready chew, not mushy as some have claimed. I have never had any part stick to the dish following the recipe as written.

Stand alone; good but needs more seasoning…..as others have commented. Used Country Hearth Sage Stuffing (that I pounded finer), and added 1/2 tsp garlic powder, sage and thyme. Dipped in the egg wash/stuffing and sprinkled with some S&P before popping into the oven. Again, “good” and the chops were very moist! Now! This was paired with Chef John's Bourbon Glazed Carrots from this site and I made some garlic mashed potatoes. Once all together? Wow! Everything complimented each other really, really well - making a good-to-average chop extraordinary!!! But, a tad unfair to rate higher when stand alone was only okay. I WOULD make this meal again! And would play more with the seasonings - especially since the cook time/temp is spot on! Thanks RachelHacker!

Love this quick recipe that is very tasty and easy to make! I ended up using homemade breadcrumbs seasoned with chipotle seasoning mix and used boneless pork chops and pounded them down before seasoning. The biggest test was my husband…. He loved it! So it’s definitely added to our rotation!!!

I have made this recipe many times in the past. It is also wonderful with chicken breasts. My original recipe said to dip the chops in butter and then coat them with the stuffing mix that I first crushed with my rolling pin. I used Pepperidge Farm. I never turned them over. They were brown, crispy and yummy.

Absolutely the best pork chops I have ever made! They were oh so tender and juicy! I used a large oven proof fry pan and did as another reviewer suggested, placing the butter in it and sticking it in the oven while preheating. I also added 2 additional tablespoons of butter. Ifloured the chops prior to dipping in egg mixture

This is wonderful! I had thicker chops so my timing was about 30 mins total. Instead of black pepper, I added Fiesta Brand 'Smoky Swine seasoning' to the egg mixture and used Stove top pork flavored stuffing mix for the coating. My husband was pretty impressed!

Very tasty but I did alter things a bit. I used Panko breadcrumbs and added in some pulverized fried/dried onions (like French’s) and onion and garlic salt as well as white pepper. As noted by another viewer I wish they would have browned more- I ended up turning to broil for a few minutes at the end to brown them up more but overall tender and tasty!

Simple and easy recipe. I made one modification and instead of using dried stuffing, I crumbled Olive Garden brand croutons. Same concept but more flavor. Added some garlic powder as well to the pork chop before dipping/breading.

NA

Yummy !

Absolutely delicious and foolproof.

Love this recipe ‼️ I added Mrs. Dash original seasoning and turmeric to this dish. I did take a rolling pin to the bread crumbs. My four year old grandson ate it and that says a lot ‼️ I will definitely be making this again! I served garlic mashed potatoes and stuffing with it. (I used what extras/sides my son had on hand).

This is so easy and delicious. The pork is so tender. This is now one of my favorites.♥️♥️♥️

I LOVE THIS!!! Perfect for a weeknight quicky dinner. Made TINY change to spices because we all like something with a kick: cayenne pepper.

My husband loved these instead of garlic ,salt and pepper as the spices. I dipped my chops in onion soup mix salt and pepper first they turned out great ! Will definitely make again

Yummy and simple. I did put butter pads on each chop before putting in the oven.

A good recipe according to my family. I did take a rolling pin to crush the large pieces in the stuffing mix.