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Friday, September 16 2011
Coating the chops with corn bread stuffing mix gives them a delightful crispy crust, which keeps them juicy and moist inside.

Prep Time: 10 mins
Total Time: 30 mins
Servings: Makes 4 servings.

1 egg 2 tablespoons fat-free milk 1 cup packaged corn bread stuffing mix 4 pork loin chops, cut 1/2 inch thick (1 to 1-1/2 pounds total) 1 20-ounce package frozen roasted russet potato pieces

How to Fry Pork Chops If you're searching for a quick meal for hectic nights that doesn't taste like it came from a box or a drive-thru window, then you need to learn how to fry pork chops. True, frying pork chops doesn't ...
1 Preheat oven to 425 degrees F.
2 Meanwhile, in a shallow dish, beat egg with a fork; stir in milk. Place dry stuffing mix in another shallow dish. Trim fat from chops. Dip pork chops into egg mixture. Coat both sides with stuffing mix. Arrange pork chops in a single layer in one side of a 15x10x1-inch baking pan. Add potato pieces to the other side of the same pan, mounding potatoes as needed to fit.
3 Bake, uncovered, for 20 minutes or until pork is done (160 degrees F) and potatoes are lightly browned and crisp, turning pork and stirring potatoes once. Makes 4 servings.

Nutrition Facts
Calories 513, Total Fat 19 g, Saturated Fat 4 g, Cholesterol 115 mg, Sodium 1271 mg, Carbohydrate 51 g, Fiber 2 g, Protein 31 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:25 am   |  Permalink   |  0 Comments  |  Email

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