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
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
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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