A few days later, I came across the latest Cooking With Paula Deen magazine, and, imagine my surprise to discover a recipe for oven-fried boneless pork chops in son Bobby’s ‘lighten it up’ section!
Butter was still called for, and he used just egg whites instead of whole eggs.
The recipe also called for using a box of crushed chicken flavored stuffing as a breading, which I eschewed for my home made honey rye bread crumbs, and I figured that would help balance out the whole egg bit. I also, because I live in fear of dried out, dusty meat, put my chops in a buttermilk marinade for about 4 hours before dredging, breading and baking.
But, you do what you want.
•2 cups buttermilk
•1 tbsp Gateway to the North Seasoning
– or any steak and chop seasoning you like
•1 tsp paprika
•1/2 tsp garlic powder
•1 tsp dried parsley
Heat oven to 400º, melt the butter in a 13×9 baking dish, and set aside.
Arrange three shallow bowls next to each other.
Whisk flour together with the salt and pepper in one, whisk the eggs together in the second, and add the breadcrumbs or chicken stuffing mix into the third.
Finally, dredge the chops in the breadcrumbs and arrange in the buttered baking dish.
Bake for 8 minutes, then flip and bake for another 8 minutes.
Remove from the oven, lightly cover with foil, and let rest for 5 minutes while you gather the rest of the dinner together.
We had ours with a side salad, tots and a bit of my new favorite (for the moment, anyway) Steak ‘n Ring Sauce.
Mebbe not quite as light as the Mr. Deen originally planned, but still fairly light.
And pretty darned tasty.