ISO oven "fried" pork chops

[Constance]

I have some beautiful center-cut chops that would be great fried, but I don't want the grease, so I thought I would put some kind of coating on them and do them in the oven.
Do any of you fix them this way? If so, what do you use for a coating?

[joec]

You can brown them in a oven safe pan on the stove with a little oil then put them in a pre heated oven to about 375 F. I recommend you check them with a meat thermometer and take them out between 140 - 150 degrees.

Sorry I don't have a recipe but I've done them using Parmesan cheese crust making a simple wash of bread crumbs, eggs and finally in the finely grated cheese.

If you want to keep it simple perhaps your favorite pork spice with salt and pepper and here I like a cajun spice rub for mine.

[QSis]

Connie, I use Shake and Bake, the Extra Crunchy version. Just too easy!

I brine them, then use that, and stick a probe thermometer in them, so they don't go much beyond 140 internal temp.

Lee

[Miniman]

I quite often bake them with onions and an apple puree topping.

[Jeff G.]

You can also broil them.. Very tasty...

[Constance]

Here's how we ended up fixing them:

Smash up a bag of Stove Top Stuffing mix...
Dip chops in beaten egg and milk, then dredge in breadcrumbs...
Place a rack on a baking sheet, put chops on rack, and bake, uncovered, at 350 until they reach and internal temp of 130.
Remove from oven, tent loosely with foil, and let stand 10 minutes or so.

They were juicy, tender and crunchy. Yum!

[QSis]

Oh, man! GREAT way to use Stovetop Stuffing!

I'll try that!

Lee