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Thursday, July 20 2017

Forget a panful of hot oil. Just two tablespoons of butter are all you need to perfectly brown four thick, juicy pork chops. Take dinner over the top by serving them alongside our sweet, zingy corn relish.


4 - bone-in pork loin chops, cut 3/4 inch thick
2 - tablespoons butter, melted
1 - egg, lightly beaten
2 - tablespoons milk
1/4 - teaspoon ground black pepper
1 - cup herb-seasoned stuffing mix, finely crushed
1 - recipe Savory Strawberry Salsa or Corn and Red Pepper Relish (optional)


Preheat oven to 425 degrees F. Trim fat from chops; set aside. Pour melted butter into a 13x9x2-inch baking pan, tilting pan to coat the bottom. In a shallow dish combine egg, milk, and pepper. Place stuffing mix in another shallow dish. Dip chops into egg mixture, then into stuffing mix, turning to coat. Place chops in the prepared baking pan.

Bake for 10 minutes. Turn chops. Bake for 10 to 15 minutes more or until juices run clear (160 degrees F). If desired, serve with Savory Strawberry Salsa.

Corn and Red Pepper Relish

2 - cups fresh or frozen whole kernel corn
1 - medium red sweet pepper, cut into slivers
1/2 - cup chopped onion (1 medium)
1 - clove garlic, minced
1 - tablespoon olive oil
2 - tablespoons snipped fresh parsley
1 - tablespoon red wine vinegar
1 - 2 - teaspoons snipped fresh thyme
1 - teaspoon sugar
1/4 - teaspoon salt
1/4 - teaspoon black pepper


 In a large skillet cook corn, red pepper, onion, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally. Stir in parsley, vinegar, thyme, salt, and pepper.
Savory Strawberry Salsa


2 - cups fresh strawberries, coarsely chopped
1 - medium avocado, seeded, peeled, and chopped
1/2 - cup seeded and coarsely chopped cucumber
2 - tablespoons honey
1 - teaspoon finely shredded lime peel
2 - tablespoons lime juice
1 - 2 - fresh jalapeno chile peppers, seeded and finely chopped*
1/4 - teaspoon cracked black pepper


 In a large bowl combine strawberries, avocado, cucumber, honey, lime peel, lime juice, jalapeno peppers, and black pepper. Cover and chill for 1 hour. Serve with pork, poultry, or fish.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Oven-Fried Pork Chops)
Per serving: 327 kcal cal., 14 g fat (6 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 147 mg chol., 383 mg sodium, 13 g carb., 2 g fiber, 2 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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