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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe gets its name because the corn bread serves as a coating instead of a stuffing. You can easily vary the amount of chili powder, so these slightly spicy chops appeal to all. Ingredients:
4 pork chops (1 inch thick) |
1 tablespoon butter |
1/4 cup water |
1 package (8-1/2 ounces) corn bread/muffin mix |
1 egg |
1/2 cup milk |
1 to 2 teaspoons chili powder |
2 to 3 tablespoons vegetable oil |
Directions:
1. In a skillet over medium heat, brown pork chops in butter. Add water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until juices run clear and pork is tender. Drain pork chops on paper towels. Drain all drippings from pan.
2. In a bowl, combine muffin mix, egg, milk and chili powder; mix until blended. Immediately coat chops with batter. In the same skillet over medium heat, fry chops in oil until batter is golden brown and cooked through. Yield: 4 servings.
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