I’ve been making these pork chops for years, and can’t believe I haven’t shared the recipe with you all yet! I first got the idea for these from a recipe in Better Homes and Gardens 75th Anniversary Edition (p 348) but I’ve since changed it to better suit my tastes. See, I don’t usually like pork chops at all, I think they are too dry. But, like everything, it depends on how they are made. I have discovered I like thin, boneless pork chops much better, so that’s what I use here, but if you would prefer thicker pork chops, just increase the baking time to around 30 minutes.
Honey Herb Pork Chops
1 package thin, boneless pork chops (there are usually 7 in a package)
one 6 ounce box stuffing mix, crushed ( I’ll explain this further in a bit)
1/2 cup honey
1 egg
1/4 teaspoon black pepper
2 tablespoons butter, melted
Pour the stuffing mix into a plastic gallon storage bag and crush using a meat tenderizer. I crush mine well, but not altogether fine, so that some of it is thicker breading. I tend to use the Stove Top Stuffing mix for chicken for this. You could also crush it in a food processor, but again, try to leave some not finely crushed. The box full gives you more than you need for these pork chops, I save the rest for the next time.
Preheat oven to 400*F. In one shallow bowl combine the egg with the honey. In another shallow bowl mix together about a cup and a half (maybe more, I never measured!) of the crushed stuffing mix and the pepper. Melt the butter and pour it into a baking dish large enough to hold the pork chops without touching.
Dip each pork chop into the honey, allow excess to pour off, and then into the stuffing mix, pressing the stuffing into the pork chops so the breading sticks. Allowing them to sit for about five minutes also helps the breading stick.
Bake, uncovered for 10 minutes, turn the pork chops, and bake for 10-15 minutes more or until 160 degrees with a meat thermometer.
These have been my favorite pork chops for years, and I think you will agree! Let me know what you think 
Linked to Simple Supper Tuesday http://hunwhatsfordinner.blogspot.ca/2013/01/simple-supper-tuesday-2-crock-pot.html
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I will have to try these! Yummy.
Thanks, Nicole! Let me know what you think!
These sound really delicious! Thank you for linking to Simple Supper Tuesday
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Im not a big pork chop person; either, agreeing that the “other white meat” can be dry or tough. This is a nice change from Shake and bake! Simple, and since I already had these staple items, I whipped them up in no time. I know they’re a hit when the leftovers dont last more than one day and thats exactly when I knew I’d be making these again.
I’m so glad they were a hit! Thanks for the feedback