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Inside-Out Pork Chops

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.
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    4 servings

Ingredients

  • 4 pork chops (1 inch thick)
  • 1 tablespoon butter
  • 1/4 cup water
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 egg
  • 1/2 cup milk
  • 1 to 2 teaspoons chili powder
  • 2 to 3 tablespoons vegetable 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.
Nutrition Facts
1 each: 572 calories, 26g fat (8g saturated fat), 164mg cholesterol, 628mg sodium, 45g carbohydrate (15g sugars, 1g fiber), 37g protein.

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