Save on Pinterest

Inside-Out Pork Chops

Total Time

Prep: 10 min. Cook: 35 min.


4 servings

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 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


  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.

Nutrition Facts

1 each: 572 calories, 26g fat (8g saturated fat), 164mg cholesterol, 628mg sodium, 45g carbohydrate (15g sugars, 1g fiber), 37g protein.

Recommended Video


Click stars to rate
Average Rating:
  • ann&dave
    Apr 27, 2011

    Very dissapointed! If you choose to make this...beware! The oil needs to be very hot (which it doesn't state) in order for the corn muffin mix to not absorb all the oil and stick to the pan and burn. Sounded so good but was my first failed recipe!