Pork Chop and Roasted Red Pepper Bake Recipe - Allrecipes.com
Pork Chop and Roasted Red Pepper Bake Recipe
  • READY IN 45 mins

Pork Chop and Roasted Red Pepper Bake

Recipe by  

"Tender center-cut pork chops are lightly browned, topped with roasted red peppers and a homemade mushroom white sauce, then baked to perfection."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with foil or coat with nonstick spray. Combine flour and bread crumbs in a shallow bowl. In a small bowl, beat eggs and water together.
  2. In a large skillet, heat oil over medium heat. Dip chops in egg mixture, dredge in flour and crumb mixture, and arrange chops in hot skillet. Lightly brown chops until golden brown on both sides and cooked through. Remove from skillet, and place on prepared baking pan. Top chops with strips of roasted red peppers. Set aside.
  3. In small saucepan, melt butter over medium heat. Slowly add flour, stirring with whisk until light brown. Slowly whisk milk into flour, and continue whisking until sauce thickens. Remove from heat, and stir in mushrooms and lemon juice. Season to taste with salt and pepper. Evenly top each chop with mushroom white sauce.
  4. Bake in preheated oven until golden brown, about 15 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2008

This is good - and very lemony! I didn't bake mine off in the oven as I was worried my chops would dry out. Just topped the browned chops with peppers and sauce. I thought the white sauce might break when I added the lemon, but it was fine. You'll need quite a bit of salt and pepper to balance out the lemon. Something different, but good. Thanks!

 
Most Helpful Critical Review
Oct 26, 2007

My husband liked it but we both agreed that it was too lemony, and the flavors didn't blend that well. I won't be making this again.

 
Feb 02, 2009

Excellent!!!

 
Aug 22, 2008

I cooked this for the first time for some friends we had over for dinner. I didn't have any lemon juice though... so that ingredient was left out. We all liked it!

 
Oct 21, 2012

Wish I'd read the reviews before preparing. Way too lemony. I will try it again but cut the lemon back by half. Also didn't have a jar of roasted peppers, so I sautéed some red peppers in olive oil.

 
Oct 29, 2012

My family loved the lemony flavour, and the pork was cooked perfectly including baking in the oven for 15min. I added some paprika to my seasoned breadcrumbs and flour. We ate it all before I even thought to take a photo, and have requests to put this on our regular menu!

 
Nov 12, 2012

I used less than half the lemon suggested and felt it was still too powerful. I didn't think the flavors worked together very well.

 
Oct 22, 2012

I really enjoyed this recipe...definitely was something different than we are used to! I did take others advice and cut back on the lemon juice which probably helped with the flavor. Since this recipe had such a sweet taste to it, I think I may try a hotter pepper on top or a mixture of the two types of peppers.

 

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Nutrition

  • Calories
  • 597 kcal
  • 30%
  • Carbohydrates
  • 37.5 g
  • 12%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 36.6 g
  • 56%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 664 mg
  • 27%

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

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About the Cook

MBC
4 Followers 1 Saved Recipes
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