Muffin likes pork. He loves it, in fact. There’s just one small problem: he calls it chicken. Recently, we had Recipe Girl’s Root Beer Pulled Pork (again). As I was attempting to pull it (it always takes me at least an hour to pull that much pork), he came in and asked me if he could have a bite of that chicken.
He does that a lot.
Ask for bites while I’m preparing it and calls pork chicken.
Most pork recipes that I make are Muffin Approved, and this one certainly is. If you look at the plate above, pretty much the only thing he would save for last is the cole slaw.
I like this recipe because it is a four-ingredient recipe (five if you count the potatoes that cook alongside the pork).
It comes together really fast and goes with a variety of sides. In fact, if you look at the above plate, you will note that the pork is actually the least percent of the plate “pie graph.” It really doesn’t have to take center stage here.
This recipe (found in two places on the Better Homes and Gardens website) appears all over the Internet. I think I first found the idea when thumbing through one of the BHG magazine cookbooks. I had written it down as one to look up from the index, and, luckily, it was on the website.
This picture comes from February, and it is one of the forgotten heroes that is only waiting for the weather to cool down below 100 (I’m writing this post mid-July) to make again.
Isn’t it weird how that happens? You make a recipe that’s awesome and then it gets shoved aside and forgotten in the melee of day-to-day life. In these catch-up posts, I think I’m starting to see recipes that were forgotten that need to be, not only blogged about, but also to be re-made.
Oven Fried Chicken (and Potato Wedges)
Adapted from Better Homes and Gardens
four pork chops, trimmed of fat (I used slices from a pork loin. The website recommends fairly thick chops, but I find those sometimes difficult to eat–especially for Muffin)
one package of cornbread stuffing mix (I used Stove Top. I would recommend crushing up some of the larger pieces in order to dredge it easier) You will use about 1 cup or so of crumbs.
2 tablespoons milk
24 ounce frozen homestyle potato wedges (although I think any largish frozen potatoes would work)
Preheat oven to 425 and line a half sheet pan with foil.
In a shallow dish beat together the egg and milk with a fork. Place the stuffing crumbs in another shallow dish. Dip both sides of a pork chop in egg mixture than coat with stuffing crumbs. Place on one side of the baking sheet. Repeat with remaining chops, being sure to arrange them on the pan in a single layer.
Pour the frozen potatoes on the other side of the pan, arranging in as shallow of a layer as possible.
Bake 20-25 minutes, stirring the potatoes at about 12 minutes. They are done when the pork measures 145 degrees in temperature and the potatoes are lightly browned and crisp.
Serve with a choice of sides and condiments. They can be dressed up or dressed down as you see fit.
These were totally Muffin Approved!