From Better Homes and Gardens Cook Book
Prep: 10 minutes | Bake: 20 minutes | Oven: 425° | Makes: 4 servings
4 pork loin chops, cut 3/4 inch thick
2 Tbs butter, melted
1 Beaten egg
2 Tbs milk
1/4 Tsp black pepper
1 C herb-seasoned stuffing mix, finely crushed
1. Trim fat from meat. Pour butter into a 13X9X2-inch baking pan, tilting pan to coat the bottom. In a shallow dish combine egg, milk and pepper. Place stuffing mix in another shallow dish. Dip chops into egg mixture. Coat both sides with stuffing mix. Place in prepared pan.
2. Bake, uncovered, in a 425 degree oven for 10 minutes. Turn chops. Bake for 10 to 15 minutes more or until done (160°F) and juices run clear.
This was another recipe that I didn’t change a bit. I just added a few sides like a baked potato and sautéed carrots. Using stuffing to bread a pork chop was totally an awesome idea!
