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Inside-Out Pork Chops

SUBMITTED BY: Jill Cooper

"This recipe gets its name because the corn bread serves as a coating instead of a stuffing. You can easily vary the amount of chili powder, so these slightly spicy chops appeal to all."

RECIPE RATING:

Read Reviews (8)

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PREP TIME	10 Min
COOK TIME	35 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

4 (1 inch thick) pork chops
1 tablespoon butter or margarine
1/4 cup water
1 (8.5 ounce) package corn bread/muffin mix
1 egg
1/2 cup milk
1 teaspoon chili powder
2 tablespoons cooking oil

DIRECTIONS

In a skillet over medium heat, brown pork chops in butter. Add water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until juices run clear and pork is tender. Drain pork chops on paper towels. Drain all drippings from pan. In a bowl, combine muffin mix, egg, milk and chili powder; mix until blended. Immediately coat chops with batter. In the same skillet over medium heat, fry chops in oil until batter is golden brown and cooked through.

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REVIEWS

Reviewed on Aug. 3, 2007 by Tara

Are you kidding me? No one has tried this? If you love cornbread as I do, then this is a... MORE

Reviewed on Jul. 16, 2008 by Julie Ann

I had a hard time getting the batter to stick to the pork chops. I ended up with bare chops... MORE

Reviewed on Jan. 25, 2008 by PYRATECHIC

Very good. Was a hit with the hubby. I had a hard time getting the inside of the corn muffin... MORE

Reviewed on Dec. 12, 2007 by Kali

Had problem with the breading sticking to the pan and not the porkchops. Perhaps it was the... MORE

Reviewed on Oct. 3, 2007 by Laura

All of the breading fell off in the pan and the meat was pretty bland. The pork chops were... MORE

Reviewed on Sep. 16, 2007 by Melanie

I am not a big fan of pork chops, but these were awesome! I cook them mostly because my... MORE

Reviewed on Sep. 15, 2007 by ams401

We loved it! The kids especially liked the corn bread coating. They said they can't wait to... MORE

Reviewed on Sep. 12, 2007 by Nathan

GOOD! MORE