Oven Fried Pork Chops

Dry pork chops go into a hot oven coated in crushed herb stuffing mix, which does double duty: it breads the meat and seasons it in one move. No need to measure out flour, salt, herbs, and breadcrumbs when someone else already did the work in a box.

The sheet pan gets slicked with butter and oil before the chops hit it, which is the real trick here. That pool of fat underneath sizzles the bottom crust into something genuinely crisp instead of merely baked, and flipping at the halfway mark gives the top side the same treatment.

Egg beaten with a splash of milk and black pepper is all the binder you need. The stuffing mix clings, and twenty minutes in a hot oven takes it the rest of the way.

Kitchen Tips

• Pat the chops dry before the egg dip, wet meat makes coating slide off
• Swirl the butter and oil so it coats evenly, any dry patch on the pan means soggy crust
• Pulse the stuffing mix briefly if the pieces look too coarse, finer crumbs stick better
• Check with a thermometer at the thicker end, pork is safe at 145°F (63°C) with a three-minute rest

Variations

• Swap stuffing mix for seasoned panko plus a tablespoon of dried sage and thyme
• Use boneless chicken breasts pounded thin for the same breading treatment
• Finish with a squeeze of lemon and chopped parsley to cut through the rich crust