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Inside-Out Pork Chops

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."

Rate/Review | Read Reviews (9)

Prep Time:
10 Min

Cook Time:
35 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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.