Baked Pork Chops and Gravy Recipe - Allrecipes.com
Baked Pork Chops and Gravy Recipe
  • READY IN 30 mins

Baked Pork Chops and Gravy

Recipe by  

"You make the breading for these mouthwatering pork chops with stuffing mix...it couldn't be easier or more delicious. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. 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.
  2. Bake at 400 degrees F for 20 minutes or until the pork is cooked through.
  3. Heat the gravy in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve the gravy with the pork.
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Reviews More Reviews

Most Helpful Positive Review
Sep 22, 2010

My husband loved these pork chops! I used stove top stuffing, as I didn't have the peperidge farm stuffing. I also used cream of chicken gravy. I served the chops with rice and broccoli. This recipe is a keeper! :)

 
Most Helpful Critical Review
Apr 19, 2010

This recipe was not to our liking.

 
Nov 18, 2010

This was a great easy quick recipe! The pork breading came out very crispy! I used two cans of Campbell's Pork Gravy and had mashed potatoes with it also. This will be a repeat in our house!

 
Jun 17, 2010

I liked this recipe. Very quick and easy. The pork chops came out very tender. I have a picky 8 year old and she absolutely loved it!

 
Aug 27, 2011

Moist and tender don't over cook chops they are our friends. This recipe is wonderful with or without the gravy. Will never fry another chop. **Up date on this wonderful chop recipe. Out of Pepperidge farm herb seasoned stuffing,I used their cornbread stuffing with some extra rosemary and tyme added in. Made gravy from scratch. Family love it as always.

 
May 05, 2010

easy, quick & delicious

 
Apr 06, 2011

I followed the recipe to the letter....I had to cook longer than stated for the chops to "crisp" up. They reamined soggy still, in places. The taste was good, but beacuse of the over cooking, I thought they were dry, (although my husband thought they were great). I didn't serve them with canned gravy, because of the sodium content. I did have some gravy from a pork roast in the freezer, and thawed that to use.

 
Oct 23, 2011

Was excellent tasting with a twist. Instead of stuffing, I used corn flake crumbs. Easy recipe and did not take long to prepare. Meat was tender and the next day it was even better. Great recipe thank you for posting this and sharing. Will definitely be making this again.

 

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Nutrition

  • Calories
  • 360 kcal
  • 18%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 44.2 g
  • 88%
  • Sodium
  • 344 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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