Oven-Fried Pork Chops

It's possible to get perfectly brown and crisp pork chops without frying simply coat in a seasoned stuffing mix and bake instead.

Oven-Fried Pork Chops
Photo: Jacob Fox
Prep Time:
10 mins
Bake Time:
20 mins
Total Time:
10 mins
4 chops


  • 4 bone-in pork loin chops, cut 3/4 inch thick

  • 2 tablespoon butter, melted

  • 1 egg, lightly beaten

  • 2 tablespoon milk

  • ¼ teaspoon ground black pepper

  • 1 cup herb-seasoned stuffing mix, finely crushed

  • 1 recipe Savory Strawberry Salsa or Corn and Red Pepper Relish (optional)

Savory Strawberry Salsa

  • 2 cup fresh strawberries, coarsely chopped

  • 1 medium avocado, seeded, peeled, and chopped

  • ½ cup seeded and coarsely chopped cucumber

  • 2 tablespoon honey

  • 1 teaspoon finely shredded lime peel

  • 2 tablespoon lime juice

  • 1 fresh jalapeño chile peppers, seeded and finely chopped*

  • ¼ teaspoon cracked black pepper

Corn and Red Pepper Relish

  • 2 cup fresh or frozen whole kernel corn

  • 1 medium red sweet pepper, cut into slivers

  • ½ cup chopped onion (1 medium)

  • 1 clove garlic, minced

  • 1 tablespoon olive oil

  • 2 tablespoon snipped fresh parsley

  • 1 tablespoon red wine vinegar

  • 1 teaspoon snipped fresh thyme

  • 1 teaspoon sugar

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper


  1. Preheat oven to 425°F. Trim fat from chops; set aside. Pour melted butter into a 13x9x2-inch baking pan, tilting pan to coat the bottom. In a shallow dish combine egg, milk, and pepper. Place stuffing mix in another shallow dish. Dip chops into egg mixture, then into stuffing mix, turning to coat. Place chops in the prepared baking pan.

  2. Bake for 10 minutes. Turn chops. Bake for 10 to 15 minutes more or until juices run clear (160°F). If desired, serve with Savory Strawberry Salsa.

Savory Strawberry Salsa

  1. In a large bowl combine strawberries, avocado, cucumber, honey, lime peel, lime juice, jalapeño peppers, and black pepper. Cover and chill for 1 hour. Serve with pork, poultry, or fish.

Corn and Red Pepper Relish

  1. In a large skillet cook corn, red pepper, onion, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally. Stir in parsley, vinegar, thyme, salt, and pepper.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

327 Calories
14g Fat
13g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 327
% Daily Value *
Total Fat 14g 18%
Saturated Fat 6g 30%
Cholesterol 147mg 49%
Sodium 383mg 17%
Total Carbohydrate 13g 5%
Total Sugars 2g
Protein 35g
Calcium 60.6mg 5%
Iron 1.6mg 9%
Potassium 464mg 10%
Folate, total 8.1mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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