In Pork Chops, Quick & Easy, Recipes

Poppy Chops

Make guests think that you slaved over these breaded chops. Serve with steamed broccoli and roasted potato wedges. (Source: National Pork Board)
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8


  • 8 Johnston’s Boneless Loin Pork Chops 3/4" thick
  • 2 eggs
  • 3 tbsp water
  • 1 6 oz pkg cornbread stuff mix
  • ¼ cup asiago or parmesan cheese grated
  • 2 tbsp poppy seeds
  • ¼ cup butter-flavour 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 6 minutes. Turn chops and cook about 6 minutes more or until internal temperature on a thermometer reads 140°F, reducing heat as necessary to prevent over-browning. Transfer chops to a serving platter; cover to keep warm. Repeat with remaining shortening and chops.

Leave a Comment

Recipe Rating