3 T. butter, melted
2 T. water
1 C. cornbread stuffing mix
4 pork chops
Place butter in 13 x 9 baking dish. Mix egg and water together in a shallow bowl; beat until combined. Dip pork chops in egg mixture; then in stuffing mix to coat. Place chops on top of melted butter in baking dish. Bake for 20 minutes at 425 degrees, turn and bake 10-15 minutes more or until browned.
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Tips: These pork chops were easy to put together with a nice crisp coating without the deep-frying. My husband has been avoiding gluten so I made these with some gluten-free cornbread that we had made the night before. I crumbled the cornbread and added sage, parsley, salt, pepper and onion powder. Then I just used this in place of the stuffing mix. We served the pork chops with mashed potatoes and a nice green salad. Easy prep dinner and you're done!
Recipe from The Four Ingredient Cookbook