Oven-Fried Pork Chops
2 tablespoons of fat-free milk
1 cup of packaged corn bread stuffing mix
4 pork loin chops, cut 1/2 inch thick
1 20-oz package of frozen roasted russet potato pieces
1 - Preheat oven to 425F. In a shallow dish, beat egg with a fork; stir in milk. Place dry stuffing mix in another shallow dish. Trim fat from chops. Dip pork chops into egg mixture. Coat both sides with stuffing mix. Arrange pork chops in a single layer on one side of a 15x10x1inch baking pan. Add potato pieces to the other side of the same pan, mounding potatoes as needed to fit.
2 - Bake, uncovered, for 20 minutes or until pork is done (160F) and potatoes are lightly browned and crisp, turning pork and stirring potatoes once.
Makes 4 servings.
Miranda's Mix Ups: I HATE pork chops. So I buy them thinly cut from walmart so I used them instead. And I didn't want to cup out 1 cup of package corn bread stuffing. Instead I used the whole package. Next time I would crush it up a bit more before using it. I also didn't have any potato pieces instead... the last bag of tater tots!
Q - didn't eat much, but ate the meat!
K - loved it and asked for more!
Arnold - really good - which is staying something
Miranda - super good and super easy!! I'm surprised we haven't tired this one before!