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Oven-Fried Pork Chops

See a simple, inexpensive way to make tender baked chops. See more

READY IN 30 mins

Oven-Fried Pork Chops

Read Reviews (477)

"This is a quick, simple, and above all, a cheap way to make pork chops. I love it!" — RACHELHACKER

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Original recipe makes 4 servings Change Servings

4 pork chops, trimmed
2 tablespoons butter, melted
1 egg, beaten

2 tablespoons milk
1/4 teaspoon black pepper
1 cup herb-seasoned dry bread stuffing mix

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Directions

Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan.
Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.
Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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DELICIOUS!!!! I never make pork chops, but my husband loves them, and I made these and they were awesome, and so much healthier than pan-fried!! The only changes I made were using Italian Seasoned Bread Crumbs and I dipped the pork chops in flour before dipping them in the egg mixture. Also, when I flipped the chops, I sprayed the pan again with some non-stick spray and sprayed the tops of the pork chops. They were nice and crunchy!

—Angie W.

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Most Helpful Critical Review

Aug 11, 2011

This was good but not great. I did as another reviewer did and used Italian Seasoned Bread Crumbs because I didn't have dry bread stuffing mix - I figured it's pretty much the same thing. I didn't use the milk and the coating stuck to the chops just fine. I used very thin pork chops and baked them as directed. They tasted fine and we'll probably make them again. Hubby liked them also. I don't usually give a 5 star unless we are blown away by a recipe and we find a 4 star is something we love and a 3 star is acceptable. I don't understand folks who rate everything a 5 star - if you do that then there's no way to define awesome from plain old good enough!

—DinnerDiva

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670 Ratings

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Sep 10, 2007

This recipe is simple and tastes great. I made some changes. I didn't use milk, just egg for dipping and used seasoned Italian bread crumbs instead of stuffing mix. I also browned them on each side in a little bit of olive oil in a frying pan before baking them. They came out great. My fussy kids even ate them! Occasionally,I also substitute the pork chops for chicken strips. Great recipe.

—SweetCravings

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Aug 05, 2006

Tastes great! You just have to be careful not to cook the pork chops too long or they can get chewy. I've learned that when they begin to get a little brown, they are done. Don't wait until the outside is thoroughly crispy.

—Kimberly

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Jan 13, 2005

This is an EXCELLENT recipe. Although I had to go to the grocery store to get eggs, milk and butter the recipe was VERY simple. I mean, who has eggs, milk and butter laying around the kitchen (not a single, hard-working 24 ear old). ;) I couldn’t decide what recipe to make last night, “Oven-Fried Pork Chops,” “Mothers-Best Pork Chops” or “World’s Greatest Pork Chops.” I settled for “Oven-Fried Pork Chops," although the name wasn't as bombastic and I am glad I did. I added a little garlic and parmesan cheese to the mix and they turned out MOUTH-WATERINGLY DELIGHTFUL. Wolfgang, who loves pork chops as much as Homer Simpson said they are the best CHOPS he’s ever had but that they still don’t rank up there with my tuna casserole. For what it’s worth, I think he needs admitted to a mental institution…so take his opinion with a grain of salt.

—LindseyFromTheBlock

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Jan 10, 2004

I thought this was the easiest and juiciest pork chops I have ever encountered. I used the pepperidge farms herb stuffing and I used 2 egg yolks with out the milk for it to stick better. I also patted the pork chops with paper towels before I dipped them into the yolks. With the stuffing, I crushed them a little more so it would stick better. This is an awesome pork chop.

—sugarplumbabies

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Aug 29, 2002

Tasty and easy. I used Italian-style bread crumbs instead of the stuffing mix and it worked great.

—MIHAELA

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Apr 14, 2006

This was really good. I used Pam instead of butter. They tasted really good and were more tender than most pork chops I've had. However, the breading did start to get a little soggy towards the end. I will definitely make it again but I will place them on a rack next time so they get crispy.

—MISSJENAFFLECK

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Nutrition

Calories
422 kcal
21%

Carbohydrates
38.6 g
12%

Cholesterol
134 mg
45%

Fat
14.3 g
22%

Fiber
1.6 g
7%

Protein
32.3 g
65%

Sodium
897 mg
36%

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

Nutritional Information

Oven-Fried Pork Chops

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 422
Calories from Fat: 129

% Daily Value *
Total Fat 14.3g 22 %
Saturated Fat 6.4g 32 %
Cholesterol 134mg 45 %
Sodium 897mg 36 %
Potassium 486mg 14 %
Total Carbohydrates 38.6g 12 %
Dietary Fiber 1.6g 7 %
Protein 32.3g 65 %
Sugars 4.6g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 9 %
Iron 27 %
Thiamin 112 %
Niacin 127 %
Vitamin B6 47 %
Magnesium 17 %
Folate 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.