Poppy Chops

Make guests think that you slaved over these breaded chops. This "No Recipe" recipe contest honorable mention recipe from Gerry Holcomb uses a package of cornbread stuffing mix as a shortcut to great taste. Serve with steamed broccoli and roasted potato wedges.
Total Time: 25 minutes
Course: Main Course
Keyword: low calorie, low carb, low fat, low sodium, low sugar, quick
Cut: Pork Chops
Cooking Method: Pan Fry
Meal Type: Homerun At-Home Cooking with Pork
Servings: 8


  • 8 New York (top loin pork chops)
  • 2 eggs
  • 3 tablespoons water
  • 6 ounces cornbread stuffing mix
  • 1/4 cup asiago (OR Parmesan cheese, grated)
  • 2 tablespoons poppy seeds
  • 1/4 cup butter flavor shortening


  • Beat together eggs and water in a small bowl until foamy. Pour into a shallow bowl.
  • Place stuffing mix in a self-sealing plastic bag; finely crush with a rolling pin. Stir in Asiago or Parmesan cheese and poppy seeds. Transfer to a second shallow bowl.
  • Trim fat from chops. Coat chops with crushed mixture. Dip into egg mixture and coat with crushed mixture again.
  • Heat half of the shortening in a large skillet over medium-high heat until it sizzles. Reduce heat to medium. Add 4 of the chops; cook for 4 minutes. Turn chops and cook about 4-5 minutes more or until internal temperature on a thermometer reads 145 degrees F, reducing heat as necessary to prevent overbrowning. Transfer chops to a serving platter; cover to keep warm. Repeat with remaining shortening and chops. Allow chops to rest for 3 minutes before serving.


Recipe courtesy of Yummly.com
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