Cornbread-Crusted Pork Chops

Name: Cornbread-Crusted Pork Chops
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Southern American
Ingredients: 4 pieces Bone-in pork chops (about 1 inch thick); 1 cup Jiffy corn muffin mix; 2 pieces Egg; 2 tbsp Milk; 1 tsp Salt; 0.5 tsp Black pepper; 1 tsp Smoked paprika; 0.5 tsp Garlic powder; 3 tbsp Vegetable oil; 1 packet Brown gravy mix; 1 cup Water

Southern American · 40 mins

Use a thin coating of prepared Jiffy corn muffin mix on pork chops and bake or pan-fry carefully until fully cooked; serve with brown gravy.

R By Rie

Servings

4 pieces Bone-in pork chops (about 1 inch thick)
1 cup Jiffy corn muffin mix
2 pieces Egg
2 tbsp Milk
1 tsp Salt
0.5 tsp Black pepper
1 tsp Smoked paprika
0.5 tsp Garlic powder
3 tbsp Vegetable oil
1 packet Brown gravy mix
1 cup Water

Calories

889 kcal

Protein

67g

Carbs

34g

Fat

52g

Fiber

Sugar

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Prep the Pork

1. Preheat the oven to 400°F (200°C) and place a wire rack on a rimmed baking sheet. Pat the pork chops very dry with paper towels, then season both sides with salt, black pepper, and garlic powder.

4 pieces Bone-in pork chops (about 1 inch thick), 1 tsp Salt, 0.5 tsp Black pepper, 0.5 tsp Garlic powder
2. Set up two shallow dishes: whisk the eggs with the milk in one, and stir the corn muffin mix with the smoked paprika in the other.

1 cup Jiffy corn muffin mix, 2 pieces Egg, 2 tbsp Milk, 1 tsp Smoked paprika
Coat and Cook

3. Dip each chop in the egg mixture, let the excess drip off, then press into the dry muffin mix to form a thin, even coating. Shake off any extra so the crust stays thin.
4. Heat the vegetable oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the chops for 2 to 3 minutes per side until the crust is golden, working in batches if needed so the pan is not crowded.

3 tbsp Vegetable oil
5. Transfer the chops to the wire rack and bake for 10 to 14 minutes, until the thickest part reaches 145°F (63°C) on an instant-read thermometer. Rest for 5 minutes.
Gravy and Serve

6. While the chops bake, whisk the brown gravy mix with the water in a small saucepan. Bring to a simmer over medium heat, stirring constantly, and cook for 1 minute until thickened.

1 packet Brown gravy mix, 1 cup Water
7. Serve the rested cornbread-crusted pork chops with the hot brown gravy spooned over or alongside.

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