My boys came home from a vacation to Branson, Missouri, raving about “chicken fried pork chops.”
I’d heard of chicken fried steak and chicken fried chicken but never chicken fried pork chops.
I understand the concept, so I went online to see if I could find a copycat recipe.
I easily found a recipe that sounded delicious, but I really don’t like to fry anything. I had to continue searching. I finally found an oven-baked recipe that I thought would still give the juicy, crispy results of the deep-fried version. I was right.
Try this recipe with the gravy or with your favorite version. Also, try this while boneless pork chops are on sale this week at Brookshire’s.
Crunchy Pork Chops
Ingredients:
1 egg, beaten
2 Tbs water
6 (3/4-inch thick) boneless pork chops (about 1 1/2 lb)
2 Tbs all purpose flour
1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing, crushed
1 (10.5 oz) can Campbell’s Turkey Gravy
Directions:
Preheat oven to 400° F.
Beat the egg and water in a shallow dish with a fork or whisk. Coat the pork with the flour. Dip the pork into the egg mixture. Coat with the stuffing. Place the pork onto a baking sheet.
Bake for 20 minutes, or until the pork is cooked through.
Heat the gravy in a 1-quart saucepan over medium heat until it’s hot and bubbling. Serve the gravy with the pork.
Nutritional Information: Calories Per Serving: 249, Fat: 9 g, Fiber: 1 g, Protein: 25 g, Sodium: 470 mg.
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