Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Bertolli Olive Oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, egg whites, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, oven fried pork chops, Pam Cooking Spray, panko breadcrumbs, pecans, Pepperidge Farm, Philadelphia cream cheese, pork chops, pork loin chops, Powdered sugar, recipe, Ritz crackers, Rosemary, sage, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
This Dish Is Husband-Approved And Kid-Friendly!
When I was a kid, we had pork chops almost once a week. They were inexpensive, simple, and easy to cook for a larger crowd since there were so many of us. Not to mention it was my Dad’s favorite dish! My Mom used to always cook pork chops in a cast iron skillet on the stove top. Then she used the drippings to make a delicious gravy. I really loved the dish, too, but now that I’ve tried this one I must say this is probably even better!
These pork chops are possibly the most delicious ones I’ve ever tried. The best part is, you only quickly cook them on both sides in the skillet, and the oven will do the rest for you. They turn out really moist and tasty, and they don’t even necessarily need gravy to go with them. My favorite way of serving these is with mashed potatoes and steamed vegetables!
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Quick Tip: Add some paprika to the bread crumb mixture for a new flavor.