There was a pretty decent sale on boneless pork chops, and, while I generally prefer bone-in, I picked up a packet to stash in the freezer.
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.
Well, that was all fine and dandy, but I had no real use for 2 stray egg yolks, so just went ahead and used 2 whole eggs (I like to live on the edge).
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
•2 tbsp melted butter
•1/2 cup flour
•1/2 tsp salt
•1/2 tsp black pepper
•2 egg whites – I used all of the eggs
•Boneless pork chops
Combine the marinade ingredients together in a bag, add the chops, and let rest in the fridge for at least 4 hours or overnight.
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.
Coat the chops in the flour – gently shaking off any excess – then dip into the egg, again allowing any excess to drip off.
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.