Oven-Fried Pork Chops

Easy, yummy and everybody in my family loves this recipe.

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.

These are incredibly easy and came out exactly as promised in the recipe. I did find they had almost no taste, even with using a flavored stuffing mix, so you need to be sure you have an excellent chop to start with. Just the same, I will try it again and add some extra spicing since it is so easy and makes a lovely presentation on the plate!

I used to pan fry and then oven bake. This is so easy and gives the same result. It’s a real keeper.

I had thick chops so baked for 30 minutes. Stuffing stuck to the chops nicely. For me, these could have used more seasoning. The flavor of the stuffing really did not come through.

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!

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.

We made this for dinner tonight and the taste was wonderful, but the pork chops came out a bit dry. I put Mrs Dash Italian medley spice on the pork chops before the egg wash since previous comments talked about lack of taste. It was a perfect addition without adding anymore salt to the dish because of the butter & stuffing mix. I also added what was left over from the stuffing mix, after dipping the chops in them, to the top of the pork chops in the pan. We served it with corn on the cob since it is just starting to come into season here. I attached a picture of what they looked like out of the oven.

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!

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.

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!

I followed directions. This didn’t have much flavor. I suggested adding your own spices. The coating also didn’t stick very well. I suggest using bread crumbs or Panko crumbs.

The chops did not brown I’m an experienced cook never had this problem

Fast and easy. My thin sliced pork chops turned out very tender. The chops were on sale this week. I didn’t have bread stuffing but did use bread crumbs. Turned out good. Thanks for sharing recipe.

Before I realized I had saved this recipe I made them but I didn’t use the egg and milk mixture. I prayed my chops with vegetable spray and coated them with the bread mixture and baked them for 20 minutes at 400 deg F. They were delicious and mouth-watering tender!

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☺️

I liked the seasoning but thought they were too dry.

Loved how fast and easy with just a few ingredients this recipe came together. It tasted great and since I don’t like to fry food, it’s a keeper for me. The only change I made was to grind upItalian flavored croutons because I didn’t have any stuffing.

Loved it!

The pork bread stuffing mix has big pieces. I think next time I’ll pulverized the stuffing. I also used PAM on top. Tasted good

Easy to make. I can’t fry a pork chop without it becoming show leather. I have now found my way to doing pork chops. Being late summer peach season is coming to a close so made a peach chutney. Wow what a great meal.