Make guests think that you slaved over these breaded chops. Serve with steamed broccoli and roasted potato wedges. (Courtesy of National Pork Board)

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: Serves 8

Ingredients

• 8 Johnston’s Boneless Loin Pork Chops, ¾-inch thick
• 2 Eggs
• 3 Tbsp Water
• 1 - 6-oz Package Cornbread Stuff Mix
• ¼ Cup Asiago or Parmesan Cheese, grated
• 2 Tbsp Poppy Seeds
• ¼ Cup Butter-flavour Shortening

Cooking Directions

1. Beat together eggs and water in a small bowl until foamy. Pour into a shallow bowl.
2. 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.
3. Trim fat from chops. Coat chops with crushed mixture. Dip into egg mixture and coat with crushed mixture again.
4. 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 6 minutes. Turn chops and cook about 6 minutes more or until internal temperature on a thermometer reads 160°F, reducing heat as necessary to prevent overbrowning. Transfer chops to a serving platter; cover to keep warm. Repeat with remaining shortening and chops.