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Inside-Out Pork Chops

 Inside-Out Pork Chops
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.
4 ServingsPrep: 10 min. Cook: 35 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 572 calories, 26 g fat (8 g saturated fat), 164 mg cholesterol, 628 mg sodium, 45 g carbohydrate, 1 g fiber, 37 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Inside-Out Pork Chops (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.