Oven-Fried Pork Chops are another tasty entry in the oven-frying trend, and wow! It certainly shows off its chops (see what we did there?)! The pork is baked, so it is far less greasy than conventional frying, while remaining juicy and tender, but it’s also baked in butter with a crunchy stuffing coating, so it has all the flavor of frying! Then, served along with your Oven-Fried Pork Chops, you’ll find a savory, summery strawberry salsa with creamy avocado, spicy peppers, and vibrant corn and pepper relish! Oven-Fried Pork Chops are a magically flavorful dish with no deep frying required!
Ingredients
For the strawberry salsa:
- 2 cups fresh strawberries, coarsely chopped
- 1 medium avocado, peeled and seeded, chopped
- 1/2 cup cucumber, seeded and coarsely chopped
- 2 tablespoons honey
- 1 teaspoon lime peel, finely shredded
- 2 tablespoons lime juice
- 1 fresh jalapeño pepper, seeded and finely chopped
- 1/4 teaspoon cracked black pepper
For the chops:
- 4 (3-4-inch-thick) pork loin chops, bone-in
- 2 tablespoons butter, melted
- 1 egg, lightly beaten
- 2 tablespoons milk
- 1/4 teaspoon ground black pepper
- 1 cup herb-seasoned stuffing mix, finely crushed
For the corn and red pepper relish:
- 1 tablespoon olive oil
- 2 cups fresh or frozen whole kernel corn
- 1 medium red sweet pepper, cut into slivers
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh thyme, snipped
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
Step 1 –In a large bowl, combine the strawberries, the avocado, the cucumber, the honey, the lime peel, the lime juice, the jalapeño peppers, and 1/4 teaspoon of the black pepper.
Step 2 –Cover the bowl and chill until the flavors meld together, about 1 hour.
Step 3 –Preheat the oven to 425 degrees F.
Step 4 –Trim the fat from the chops.
Step 5 –Pour the melted butter into a 9×13-inch baking pan, tilting the pan to coat the bottom.
Step 6 –In a shallow dish, combine the egg, the milk, and 1/4 teaspoon of the black pepper.
Step 7 –Place the crushed stuffing mix in a separate shallow plate or bowl.
Step 8 –Dip the pork chops into the egg mixture and then into the stuffing mixture, turning them to coat.
Step 9 –Place the chops in the prepared baking pan.
Step 10 –Bake the chops for 10 minutes.
Step 11 –Flip the chops and bake until they reach 160 degrees F internally and the juices run clear, about 10-15 minutes.
Step 12 –Let the chops rest for 5 minutes.
Step 13 –In a large skillet, heat the olive oil over medium heat.
Step 14 –Add the corn, the red pepper, the onion, and the garlic and sauté, stirring occasionally, until tender, about 5 minutes.
Step 15 –Stir in the parsley, the red wine vinegar, the thyme, the sugar, the salt, and the remaining pepper.
Step 16 –Serve the chops topped with the relish and the salsa.
