Boneless pork chops in oven skin#
Boneless pork chops in oven plus#

Not all the pieces stuck some of the smaller ones that curled up didn't stick. I unstuck them with a spatula after 10 minutes and then continued cooking another 6-7 minutes. (I checked them after 10 minutes on the 2nd side, and they were stuck, so the fact that I cooked them longer had nothing to do with the sticking. And because I'm always paranoid about cooking pork long enough, I cooked them about 12 minutes on the first side and 16-17 minutes on the second side. I think I would add a little more butter or non-stick spray when I flip them next time because they stuck on the 2nd side. (Added oregano, thyme, basil.) I omitted the milk. Like some of the others, I substituted bread crumbs because I didn't have stuffing mix, but I had to add seasonings because I only had plain bread crumbs. I decided to try them based on the other reviews. I made these for him tonight, and they were quite good. I'm not a fan of pork chops, but my husband is. By the way, these are just suggestions but they have helped me out and are concept techniques that can be used in other recipes and other meats like chicken. If you desire a little healthier and crisper outcome use a wire rack instead of letting the chops soak in the grease (butter or oil) as this recipe indicates and only use aluminum foil to line the bottom pan (shinny side up).

If you use a baking dish, try lining the bottom (shinny side up) and covering (shinny side down) with aluminum foil to prevent the coating from burning. While this calls for a stuffing mix, you can use crushed corn flakes or crackers instead and add a few dry seasoning such as onion powder, garlic powder, cayenne, paprika, Italian seasoning, etc as your tastes desire along with salt and pepper. Adding something like a liquid smoke and/or Worcestershire sauce to the wash might also help. You may also want to season the meat directly before any type of wash (egg/milk) and coating are applied and let sit for 10 minutes to give time for them, the seasonings, to be absorbed. You will find that this makes a big difference in how they cook in dry heat (oven, skillet or grill) or in some type of oil (vegetable, butter, olive, etc). Before doing anything with either pork chops (with or without bone) let sit for about 20 minutes at room temperature. Some of the 'chunks' of bread gave it the crispy texture without the deepfried mess and calories.ĭid not try this exact recipe.

It was a little chunky but I worked the little crumbs into the pork till it was fully covered. Thanks! And I might add - not sure what happened to the reviewer before me but I used Pepperidge Farm Herb Seasoned Stuffing and it was not the cubed kind.

Boneless pork chops in oven plus#

Plus it was a lighter way of cooking and it tasted like it had been deep fried! A keeper for sure. Then I microwaved a box of corn in butter sauce.

Boneless pork chops in oven skin#

When I was done I just tossed away! Little to no clean up! While the chops baked, I cut up some potatoes with the skin on and boiled them. I also used wax paper as my work surface (one for the flour and one for the stuffing).

Then I put the other half of the melted butter over the top of the chops before I turned them over for the next 10 min of cook time. I cut the butter in half and baked for 10 min. I dredged them in flour, then the egg mixture, and then the stuffing. My 2 year old ate every bite! I pounded out my chops a little bit and sprinkled them with pepper and kosher salt.